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Borani Banjan is a layered eggplant dish that is topped off with a creamy garlic yogurt sauce. Eggplants are grilled or broiled until tender and then layered with fresh tomato slices and doused with tomato sauce, then baked till hot and bubbly. Just before serving a creamy garlic yogurt sauce is poured on top.


46 serving

Total time

60 minutes





  • eggplants - 4 medium or 2 medium Italian eggplants
  • 3 tomatoes
  • 4 cloves garlic
  • 0.5 tsp Turmeric
  • 1 tsp curry powder
  • 1 tsp Paprika Chili powder
  • 3 tbsp tomato paste
  • 1½ cups vegetable broth
  • 1 cup cilantro
  • mint
  • to taste Salt Pepper
  • 1 cup Greek yogurt
  • 1 clove garlic
  • to taste Salt Pepper


  1. Set the oven to broil. Arrange the eggplant slices on 2 baking sheets, drizzle with 1tbsp olive oil and sprinkle with salt and pepper to taste. Broil for 2~4 minutes or until lightly browned. Flip and repeat for another 1~2 minutes. Set aside.
  2. Turn the oven down to 375°F.
  3. Heat 2tbsp olive oil in a pan, add the garlic and saute till lightly browned and fragrant. Make sure to not burn the garlic.
  4. Add tomato paste, turmeric, curry powder, paprika, salt and pepper. Mix well and cook for 1~2 minutes.
  5. Add the vegetable broth and bring the mixture to a boil on high heat. Lower the heat and simmer for 5 minutes, stirring frequently.
  6. Pour ⅓ of the tomato sauce in a 9"x13" baking pan or into individual baking dishes and spread it across the bottom.
  7. Arrange half the eggplant slices on top of the sauce. Sprinkle half of the cilantro over the eggplants and then layer half of the tomato slices evenly over the eggplant. Pour on the other ⅓ of the sauce. Repeat with the remaining eggplant, cilantro and tomato slices. Finish the dish by drizzling the last ⅓ of the sauce making sure to cover all the veggies.
  8. Cover the dish tightly with aluminum foil and bake for about 40 minutes, then remove the foil and bake for another 5 minutes.
  9. To make the garlic yogurt: mix minced garlic in the yogurt, season with salt & pepper.
  10. Pour the garlic yogurt over the baked eggplant and sprinkle with lot of dried mint. Serve with pita or naan bread.