Recipe: Burani Bonjon (Spicy Braised Eggplant)

Burani Bonjon

Serves 4-6 as a side dish

This dish is best served at room temperature. The tumeric and cayenne give the eggplant an enjoyable kick.


1 large eggplant (about 8″ long)
1/2 can diced tomatoes
4 cloves garlic, crushed or minced
4-6 Tbs vegetable oil
1 Tbs dried cilantro (use fresh for garnish if you have it)
1 tsp turmeric
1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne)
Salt & Pepper to taste

Optional Garnish for non vegans:

Seer Moss (Garlic Yogurt Sauce)


1. Slice Eggplants lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry.

2. Saute crushed garlic in Olive Oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container.

3. Add  Vegetable Oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done.

4. Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper.

5. Simmer until the Eggplant is very tender.

6. Serve room temperature with Seer Moss (Garlic Yogurt Sauce).

Recipe adapted from
Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. Had some Burani Bonjon the other night in Jalalabad, and the taste haunts me still. I stumbled upon your site and the pictures look just like the authentic stuff. What a great idea this is. I can’t wait to get back home and try it out. Well done!

    • globaltable says:

      Hi Dennis,

      I can only hope my verison is as good as the real thing :) I still think of it and could eat it any night of the week! Let us know how it goes….


      • By that description, it sounds like you did it superbly. The dish here had thin slices of potatoes with it. I haven’t seen it in any of the recipes, but it tasted great.

  2. Wonderful recipe!!! I loved this with the yogurt sauce that goes with it. So spicy and warm with a beautiful kick of freshness from the mint in the sauce. Thank you for this! It’s definitely becoming a family favorite!

  3. I have just tried this meal!Lovelyyyyyyy!:) First ever made from this country!:)

    Greetings from Montenegro

  4. I was so inspired by your site that I decided to start my own journey A-Z. I’ve never been into cooking in my life, but I’m making some changes in 2012. I made Burani Bonjon last night with Seer Moss and it was absolutely delicious!! Thank you so much for sharing and I will definitely be talking about Global Table Adventure A LOT on my blog – :)

  5. This is hands down the best recipe I have ever tasted for eggplant. Now it will be a constant at family parties. Thanks so much!

  6. Very good, my first dish of this adventure. If you like eggplant it’s a great recipe.

Speak Your Mind