Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
 
Borani Banjan
 
Borani Banjan hails from Afghanistan. This melt-in-your-mouth, flavorful stew marries eggplant, tomatoes, and yogurt with herbs, spices, and chilies. I love this dish for its rich flavors that nod to culinary influences from both India and Persia. It is simply delicious! Borani Banjan makes a splendid appetizer, side dish, or entrée, mopped up with Afghan bread. The traditional dish is made with a great deal of oil; this oil-free vegan version is far leaner and greener.
 
Prep 20 minutes            Cook 30 minutes          Serves 3 to 4
 
4 to 5 young Italian eggplants, cut in ½-inch slices
1 ½ cups soy yogurt
3 large cloves garlic, minced
2 teaspoons dill fronds, minced
10 to 12 plum tomatoes, cut in 1/3-inch slices
2 whole dried Kashmiri chilies
1½ teaspoons dried mint leaves
2 teaspoons coriander seeds, freshly ground
1 ½ teaspoons paprika
1 ½ teaspoons turmeric powder
1/3 teaspoon cayenne powder, or to taste
2 teaspoons tomato paste
Aka (red) miso paste to taste
Grinds of black pepper and a sprinkle of dried mint leaves, as a garnish
 
Preheat the oven to 425°F or 400°F convection.
Arrange the eggplant slices on a large baking sheet, lined with parchment and bake for 15 minutes or until golden. Flip each disk over and bake for an additional 10 to 15 minutes or until golden on top. The eggplant should pierce easily with a knife.
Now place the baked eggplant slices in a large skillet. Cover with about 2/3 cup water and flip the slices over to wet them. Cover the pan and simmer on low for 10 to 15 minutes or until the eggplant is tender. Flip the slices as needed. The eggplant will absorb the liquid, so add a little more water, if required. The eggplant slices may darken but should be soft but intact when it is ready.
Mix 1/3 of the minced garlic into the soy yogurt. Stir in the dill. Set it aside for now. The garlic will mellow as you continue preparing the dish.
Heat another large skillet on medium-high for 3 minutes. Add the sliced tomatoes. Cover the pan, lower the heat and cook for about 10 minutes. The tomatoes will begin to soften and will release liquid. 
Stir in the remaining minced garlic, and add the Kashmiri chilies, the dried mint, ground coriander, paprika, turmeric, and cayenne. Stir in the tomato paste, dissolving it completely. Cover to return to a low simmer for 20 minutes, stirring briskly every 5 minutes.  When the sauce is smooth, thick, and fragrant. Turn off the heat and season to taste with aka miso.
The tomatoes should break down entirely as they cook. Plum tomatoes have very thin skins which should also dissolve into the sauce with vigorous stirring. However, if your tomatoes’ skins or cores remain intact, you’ll need to include this extra step: Allow the sauce to cool. Transfer it in batches to a cutting board and using a mezzaluna or chef knife, finely chop any skins or cores you find. Return the sauce to the pan.
To compose Borani Banjan, arrange the eggplant slices on a platter. Distribute the thick tomato sauce over the eggplant. Top with garlicky dill yogurt. Garnish with a sprinkle of dried mint and generous grinds of black pepper.