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Kichaloo Banjan - Afghan Potato Eggplant Dish
3 hr + 10 min
Main
Side
10 ingredients or less
Servings
Total
3 hr + 10 minPrep
10 minCook
1 hrRest
2 hrSwap out
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
Banjan (eggplant)
-
3small eggplants
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1 tsp (6 g)salt
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2 Tbsp (30 mL)vegetable oil, for frying eggplants
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3medium potatoes, peeled, cut into ½ cm thick rounds
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3medium tomatoes, sliced into 1 cm thick rounds
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2 tsp (10 mL)vegetable oil, for frying garlic
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3garlic cloves, crushed
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½ tspground turmeric
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¼ tspsalt
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¾ cup (180 mL)boiling water
Garlic yogurt sauce
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1 cup (240 mL)unsweetened soy yogurt
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1garlic clove, crushed
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½ tspsalt
Serves well with
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cooked rice
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whole wheat pita bread
Make your own
Directions
- Trim the tops off the eggplants. Using a potato peeler, create a decorative pattern in the skin of the eggplant by peeling alternating stripes in the eggplant lengthwise. Then slice the eggplant into rounds, just over ½ inch (1½ cm) thick.
- Transfer the eggplants to a large bowl, and sprinkle the salt overtop. Then using your hands, massage the salt onto both sides of each piece of eggplant.
- Let the eggplants sit in the bowl for at least 2 hours, and up to 4 hours. This helps to draw water out of the eggplant and allows for less oil to be used later. You should notice by the end the eggplant is "sweating" and there is a pool of dark water in the bowl that has leached from the eggplants.
- Using a clean kitchen cloth, squeeze as much water out of each eggplant piece as possible.
- To a sauté pan on high heat, add half of the oil. When hot, drop the heat to medium and add half of the eggplant in a single layer. Let fry until golden, then flip. When both sides are golden, set aside on a plate. Then repeat with the other half of the oil and eggplants.
- When the last of the eggplant is cooked on both sides, drop the heat to low and layer the sliced potatoes, tomatoes, and previously cooked eggplants into the pan.
- Meanwhile, to a small pan on medium-high heat, add the oil and garlic. Cook until the garlic becomes golden, about 3 minutes.
- Then add the turmeric and salt, stirring for 20 seconds.
- Add the boiling water. Stir so that the turmeric dissolves in the water. Pour this liquid over the veggies in the large pan.
- Cover and cook on medium-low for 35 - 40 minutes. Careful NOT to stir at any point, otherwise the veggies will turn into mush. Serve with the garlic yogurt drizzled over top, and with toasted bread and salata on the side. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
- The garlic yogurt is best enjoyed immediately, but can be stored in a container in the fridge for up to 1 day.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 17%
• medium potato
Proteins 4%
• unsweetened soy yogurt
Fruits & Veggies 79%
• small eggplant
• medium tomato
• garlic clove
• garlic clove
Calcium
• unsweetened soy yogurt
Fat
• vegetable oil
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
One of my favourite recipes in the app, I follow it to the T and enjoy it every time. So flavourful and simple to make 👍
Juicy and delicious!! Will make it again. I served it with white beans for some protein, and it was a nice combination. I didn’t add garlic because my stomach is sensitive to garlic, and it was still very tasty.
Yaaasss delicious. I used yogurt on mine and feta for my non- vegan husband. 2 enthusiastic thumbs up! I added some sliced zucchini too because why not! Served it with brown rice and homemade pita. Thanks Sadia for another great recipe!
Simple and delicious. 25 min of cooking was sufficient for the portion I made. I didn’t add salt into the bouillon (as the eggplant were already salty from the first step). I cooked everything in one pot. I used coconut yoghurt instead of soy and I liked it. Next time, I will mix the yoghurt and garlic sooner, so it has more time to infuse.
Wasn't sure about this one as I'm not the biggest fan of eggplant, but it was absolutely delicious
I had only sweet potato and went with it. I dare to say the result was very surprising little sweet note but working just fine with the turmeric and the garlic. Thank you!
I added some thyme to this. The result was excellent - really good with soy yogurt (I did not add garlic to mine as there was enough garlic (for my tastebuds) in the food already).
So much flavour from such simple ingredients, amazing. I used an airfryer for the eggplant, turned out great!
This one is a keeper. Very good. Be sure not to skip the yogurt.
Another great meal, I was watching X files while I ate it
delicious! We ate with self-made pita bread :)
What a treat! I love that the turmeric gives the potatoes a yummy yellow color. If you serve with some fresh parsley on top the dish becomes satisfyingly colorful. And that sauce is heavenly! I added one extra clove of garlic because why not 😉 great recipe, thank you!
As an Afghan I LOVE seeing Afghani recipes here! I am so excited to make this tomorrow!
What a wondrous, aromatic dish and a truly middle eastern at that, gotta be one of my favorites now, just spread a bit of hummus on a pita and slap some of it on it and you are in wonderland !!! Thank you for your hard work and dedication !!! :D
Looks delicious, we ordered lamb in an Afgani restaurant and it came with this eggplant dish. I loved it so looked it up on Youtube and found your recipe. Will definitely try it ASAP. Thank you
Delicious! Thank you for sharing :)
This dish is a feast for the kings and queens.
I've been doing it non-stop and I'll be preparing it for today as well.
I am sending you this message and asking you if its possible to teach us more about the Afghan cuisine and how to veganise it if necessary.
Awesome work.
It was delicious! Definitely a keeper.
Another great recipe of yours, I loved all the flavours together ! Thank you for introducing us to your culture !
I wonder if we can omit frying the eggplant beforehand? Would it change the flavor or texture too much?
I've been looking for a recipe like this, since I left my hometown where I would frequent this lovely afghan couple that made really yummy dishes, and this one was my favorite! I usually don't cook things that need me to do things multiple hours in advance, but it was sooo worth it and easy. With how flavorful it tastes, i thought it would have way more spices, but it really is that simple. Thank you so much for helping me learn how to create something so joyful with my own hands :) i also added chickpeas for protein and I think they worked wonderfully.
Delicious
I loved this segment; will definitely be trying these. I would love a part II of Afghan cuisine covering desserts. Then this would be complete : ) [I grew up eating Syrian food, such as knafeh and the desserts sometimes seem impossible to veganize but I'm sure that's not true!]
Excited to learn about the Afghan recipes! It's interesting to see how much alike these recipes are with the South Asian and Middle Eastern cuisine yet unique in their own way of preparation. I will be happy to try them soon and amaze my family and friends! 🥰🥰
Already made this dish 2 times and I'm planning to make it again next week. I added some vegan meatballs at the end of the cooking time for some added protein. Delicious!
This is really good! Thanks for sharing. I’m not the biggest fan of eggplants, but they taste great in this recipe! Added a little black pepper to activate the curcumin in the turmeric. I’m going to write this recipe down tomorrow.
Love these recipes thankyou to you and your lovely family for sharing. I'm planning on creating an Afghan banquet for my family to celebrate my daughter 18th Birthday at the beginning of next month ! they all look so lovely and full of flavour. My thoughts are with the Afghan people xx
We loved this recipe!! The eggplants were cooked to perfection and the flavours in this dish were exceptional. We are already planning to make this again next week with a different accompaniment (we enjoyed it with salata this evening). Thank you to your mother for passing it on! 🙏🏻🌍
Hi, i'm wondering what the green lentil/chickpea/pasta soup is in the background? It looks super delicious, so i'm hoping for a recipe! I really really loved your video on afghan food, and i would love if you did more of those. I tried two of the recipes already, and shared it with my boyfriend and his dad. His dad would tell how amazing it tasted between every bite, so thank you very much.
We loved it ! The smell is amazing and the taste ... with some rice, it was perfect !
Trying this today! Quick question.... Do I let the eggplants sit out on the counter while they sweat, or should I stick them in the fridge? Thank you!
Hi, I cook a lot of Palestinian dishes that require vegetables deep frying. What I like to do is to air fry the veggies in the oven with tiny bit of oil. It gives similar taste and is little faster than a pan as you can put a lot of vegetables at once and leave it for 10-15 min.