Borani Banjan is a traditional Afghan recipe that has eggplants layered in a tomato sauce and topped with a garlic yoghurt sauce and dried mint. It is so simple to make but the flavours are complex and blend so wonderfully together to make what has become one of my top favorite ways to make eggplant. It is SO good, if you love eggplant as much as I do, you have to make it.
I have shared this dish before here, but felt that it. deserves its own post. Share the goodness right?
I like the recipe from Mazar Cuisine and it is always the one I use when making this dish, though I sometimes roast the eggplant in the oven instead of frying.
Our ingredients are:-
4 purple eggplants, thickly sliced and soaked in salty water to remove bitterness.
4 sliced tomatoes.
1 heaped teaspoon of tomato paste.
Spices: 1 teaspoon each of paprika, ground coriander, ground turmeric and 1/2 teaspoon of ground red chilli.
Salt and pepper to taste.
4 minced garlic cloves. (I used local garlic that has stronger flavour than imported one).
1 level tbsp of dried mint.
I cup natural yoghurt.
The best way to have this is with a decent flatbread that is great for scooping up the sauce and balances out the flavours too.
If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.
Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!
These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!
I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.
We will need:-
2 cups sifted self raising flour.
1/2 cup caster sugar.
1 3/4 cups of natural yoghurt.
1/3 cup vegetable oil
1/4 tsp of ground nutmeg.
1/3 cup of freshly squeezed orange juice.
1 tsp vanilla.
2 tbsp dark cocoa powder.
2 tbsp milk.
1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.
2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.
3. Let both batters rest for about 15- 20 minutes.
4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.
5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.
On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).
I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?
Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!
The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.