Braised Eggplant with Yoghurt Dressing

Banjaan Borani


Preparation info

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By Durkhanai Ayubi

Published 2020

  • About

Banjaan borani has become a signature dish at Parwana. Its popularity arises perhaps from the overall balance of textures and flavours – soft, melt-in-the-mouth eggplant, simmered in a slightly acidic tomato base, topped with a tangy, cooling yoghurt dressing. My mother recalls that in Afghanistan, banjaan borani was a favourite during the summer, when eggplants were in peak season.

That this dish has endured to become a favourite in Australia, speaks to the resonance of the human s