Eggplant lovers! Get ready to treat yourself to the ultimate indulgence – Borani! This Afghan specialty features layers of succulent sliced eggplants, potatoes, and tomatoes, all cooked to perfection in a pot filled with tantalizing aromas. Depending on your preference, you can choose to roast or fry the eggplants, and once scored and salted, they’re cooked until tender and golden brown. Thinly sliced potatoes and tomatoes are then added to the bottom of a pot, followed by the eggplants and a garlic-infused olive oil sauce. The whole thing is then cooked on low heat until the veggies are tender and fragrant, resulting in a truly irresistible dish.
But wait, there’s more for you eggplant enthusiasts out there! If you’re like me and can’t get enough of this delicious veggie, make sure to try out my other eggplant recipes, such as Baked Eggplant with tahini sauce, maqloubi Arancini, eggplant and chickpea stew, Chickpea and eggplant rice pilaf, and Smoky Eggplant Salad. These dishes are equally scrumptious and will surely satisfy your eggplant cravings. And don’t forget to let me know which one is your favourite!
Step 1.
To roast the eggplants, preheat your oven to 200°C.
Cut the eggplants into 2 cm rounds and score them in a criss-cross pattern.
Sprinkle salt over both sides of each round and let them sit for 30 minutes to release any bitterness. After 30 minutes, pat them dry with a paper towel.
In a medium size pot heat ½ cup of olive oil, add the eggplants, and cook until golden brown on both sides. Remove and place on a paper towel to drain any excess oil.
Step 2.
Slice the potatoes and tomatoes into 1 cm rounds.
Use the same pot, you may need to add or remove oil here. Aim to have 2 tablespoons of olive oil at the bottom of the pot.
Line the pot with the potato and tomato slices. Season with pepper and a sprinkle of turmeric (no need for salt as the eggplants are salty). Place the eggplant rounds on top of the tomato slices.
Step 3.
In a small frying pan, fry the crushed garlic cloves with the 2 extra tablespoons of olive oil until fragrant. Pour the garlic and oil over the eggplants.
Cover the pot with a lid and cook on very low heat for approximately 25 minutes or until the vegetables are cooked through.
Garnish with chopped coriander and drizzle with watered-down yogurt.
Check out this Crispy Chicken Skewer Recipe for a crunchy, delightful meal that’s perfect for any day.
Dive into Pistachio Ashta Atayef—your budget-friendly, perfected Ramadan treat!
