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TỰ TRANG HEALTHY - CẦU DIỄN HN
TỰ TRANG HEALTHY - CẦU DIỄN HN
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Tuesday 03 November 2026 08:31:41 GMT
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BORANI BANJAN + DOOGH • taking a trip down memory lane where nothing said Afghan summer quite like this combo.  🍆BORANI BANJAN -Lightly fried eggplant topped over onions, tomatoes, garlic, and peppers. Finished with  tomato sauce then baked off until the veggies are softened. Layered with mint yogurt, served with warm naan and salata (afghan salad).  🥒DOOGH -Yogurt base drink with diced cucumbers, dried and fresh mint, salt (lemon optional) water, and ice.  RECIPE + INSTRUCTIONS:  -6 small eggplants (peeled slightly or whole) -sliced and set aside  -in one pan with heat off add 1 sliced onion to the bottom, 1-2 sliced tomatoes, 6-8 garlic cloves, and 2 whole small peppers -in another pan add oil and begin to fry the eggplant. As they fry, place them in the other pan over the veggies until done.  -in the same hot oil- turn heat off and add 1/3 cup tomato paste, 1.5 tsp ground coriander, 1 tsp onion powder, garlic powder, salt, dried mint, and paprika. 1/2 tsp turmeric and black pepper. Pinch of cayenne optional. Sauté and begin to add water until you reach a sauce consistency. I do minimum 3/4 cups. Once combined top over eggplant. -close the lid, place on medium heat for 5 minutes. Then low heat for 25 minutes.  SERVE:  -top with mint yogurt (plain yogurt watered down with salt and dried mint- can also add minced garlic). sprinkle dried mint  -serve with warm naan, salata (sliced tomatoes, onions, cilantro, salt, dried mint, lemon juice)  -doogh on the side  🍆🥒🍆🥒  #afghan #eggplant #yogurt #Recipe #food
BORANI BANJAN + DOOGH • taking a trip down memory lane where nothing said Afghan summer quite like this combo. 🍆BORANI BANJAN -Lightly fried eggplant topped over onions, tomatoes, garlic, and peppers. Finished with tomato sauce then baked off until the veggies are softened. Layered with mint yogurt, served with warm naan and salata (afghan salad). 🥒DOOGH -Yogurt base drink with diced cucumbers, dried and fresh mint, salt (lemon optional) water, and ice. RECIPE + INSTRUCTIONS: -6 small eggplants (peeled slightly or whole) -sliced and set aside -in one pan with heat off add 1 sliced onion to the bottom, 1-2 sliced tomatoes, 6-8 garlic cloves, and 2 whole small peppers -in another pan add oil and begin to fry the eggplant. As they fry, place them in the other pan over the veggies until done. -in the same hot oil- turn heat off and add 1/3 cup tomato paste, 1.5 tsp ground coriander, 1 tsp onion powder, garlic powder, salt, dried mint, and paprika. 1/2 tsp turmeric and black pepper. Pinch of cayenne optional. Sauté and begin to add water until you reach a sauce consistency. I do minimum 3/4 cups. Once combined top over eggplant. -close the lid, place on medium heat for 5 minutes. Then low heat for 25 minutes. SERVE: -top with mint yogurt (plain yogurt watered down with salt and dried mint- can also add minced garlic). sprinkle dried mint -serve with warm naan, salata (sliced tomatoes, onions, cilantro, salt, dried mint, lemon juice) -doogh on the side 🍆🥒🍆🥒 #afghan #eggplant #yogurt #Recipe #food

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