Bouranee Baunjan Afghan Eggplant with Yogurt Sauce

Experience the rich and comforting flavors of Afghanistan with Bouranee Baunjan, a classic Afghan eggplant dish paired with a creamy garlic yogurt sauce. This recipe features tender fried eggplant slices layered with a fragrant tomato-based sauce infused with turmeric, coriander, and paprika, creating a medley of bold, aromatic spices. Topped with smooth, garlicky yogurt and garnished with fresh mint, this dish offers a beautiful balance of tangy, savory, and earthy notes. Perfectly suited as a vegetarian main course or side dish, Bouranee Baunjan pairs wonderfully with warm naan bread or fluffy basmati rice. With easy-to-follow steps and a combination of simple yet flavorful ingredients, this recipe is an irresistible addition to your dinner table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 eggplants (medium-sized)
• 2 teaspoons salt
• 0.5 cup vegetable oil (for frying)
• 1 onion (medium-sized, finely chopped)
• 4 garlic cloves (minced)
• 4 tomatoes (large, chopped)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon black pepper (freshly ground)
• 1.5 cups plain yogurt
• 1 garlic clove (minced, for yogurt sauce)
• 2 tablespoons fresh mint leaves (chopped, for garnish)

Directions

Step 1

Slice the eggplants into 1/2-inch-thick rounds and sprinkle both sides with 1 teaspoon of salt. Let them sit for 15-20 minutes to release excess moisture, then pat them dry with paper towels.

Step 2

Heat the vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and set them aside on a plate lined with paper towels to drain excess oil.

Step 3

In the same skillet, use 2 tablespoons of the oil and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the chopped tomatoes, turmeric, coriander, paprika, and black pepper. Add 1 teaspoon of salt and let the sauce simmer for 10 minutes, stirring occasionally, until the tomatoes break down and form a rich sauce.

Step 6

Layer the fried eggplants over the tomato mixture. Cover the skillet and let everything cook together on low heat for 10 minutes, allowing the flavors to meld.

Step 7

In a small bowl, whisk together the plain yogurt, minced garlic (for the yogurt sauce), and a pinch of salt until smooth.

Step 8

To serve, spread half of the garlic yogurt on a serving plate. Carefully layer the eggplant and tomato mixture over the yogurt. Drizzle the remaining yogurt on top and garnish with chopped fresh mint.

Step 9

Serve warm or at room temperature with naan or rice. Enjoy!

Nutrition Facts

Serving size	(1653.0g)

Amount per serving	% Daily Value*
Calories	1537.7

Total Fat 127.0g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 22.1mg	0%
Sodium 5031.0mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 22.9g	0%
Total Sugars 60.3g
Protein 31.7g	0%

Vitamin D 176.4IU	0%
Calcium 849.2mg	0%
Iron 6.5mg	0%
Potassium 3622.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 7.8%

Carbs: 22.3%