Banjaan borani (braised eggplant with yoghurt dressing)

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 worlds, and to the constantly evolving nature of culture. The recipe below is how banjaan borani would be prepared at home, to eat alongside challaw or another rice dish.