Banjaan borani (braised eggplant with yoghurt dressing)

ImageBy Farida AyubiAbstract Its popularity arises perhaps from the overall balance of textures and flavours – soft, melt-in-the-mouth eggplant, simmered in a slightly acidic tomato base, topped with a tangy, cooling yoghurt dressing. My mother recalls that in Afghanistan, banjaan borani was a favourite during the summer, when eggplants were in peak season.
That this dish has endured to become a favourite in Australia, speaks to the resonance of the human spirit across seemingly disparate