Dish
Borani banjan
Eggplant and Yogurt Dip
To make borani banjan, start by frying sliced eggplant until golden brown. Then, mix it with a blend of spices, including cumin, coriander, and turmeric. Top with a layer of yogurt and garnish with chopped mint and garlic. Borani banjan is a good source of calcium and vitamin C.
Origins and history
Borani banjan originated in Afghanistan and is a popular dish in the country. It is also enjoyed in other parts of Central Asia and the Middle East.
Dietary considerations
Borani banjan is a vegetarian and gluten-free dish. It can also be made vegan by using dairy-free yogurt.
Variations
Borani banjan can be made with different types of yogurt, such as Greek or labneh. It can also be topped with pomegranate seeds or chopped nuts for added texture.
Presentation and garnishing
Borani banjan can be served in a bowl or on a plate, with the yogurt mixture spread on top of the eggplant. Garnish with a drizzle of olive oil and a sprinkle of paprika.
Tips & Tricks
To make the yogurt mixture, mix yogurt with chopped garlic, mint, and salt to taste.
Side-dishes
Borani banjan can be served with a side of bread or rice. It can also be garnished with chopped cilantro or parsley.
Drink pairings
Borani banjan pairs well with sweet or dry white wines, such as Riesling or Chardonnay.
Delicious Borani banjan recipes
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