Borani Banjan

Borani Banjan is a beloved Middle Eastern dish that beautifully balances rich, spiced flavors with cooling freshness. Crispy fried eggplant is layered with a warmly seasoned tomato sauce and finished with a creamy, herbed yogurt that brings everything together. It’s comforting yet vibrant, hearty yet refreshing, making it perfect for family dinners, gatherings, or whenever you’re craving something deeply flavorful and satisfying.

Why You’ll Love This Recipe

• Bold and balanced – Spiced tomato sauce meets cool, herbed yogurt
• Comforting and hearty – Fried eggplant makes it deeply satisfying
• Plant-based friendly – Naturally vegan with dairy-free yogurt
• Perfect for sharing – Ideal for family-style meals or entertaining
• Authentic Middle Eastern flavors – Warm spices and fresh herbs shine

Ingredients

• Eggplant (2 lbs) – The star of the dish; crispy outside and tender inside
• Salt (2 tsp, plus more to taste) – Draws out moisture and seasons layers
• Frying oil (1 cup) – For crisping the eggplant evenly
• Olive oil (1 tbsp) – Adds richness to the sauce
• Garlic (4 tsp minced, plus 1 tsp finely minced) – Aromatic backbone throughout the dish
• Cumin seeds (½ tsp) – Adds earthy warmth
• Ground coriander (1 tsp) – Brings citrusy depth
• Ground cardamom (½ tsp) – Subtle floral note
• Turmeric (½ tsp) – Earthy flavor and color
• Aleppo pepper flakes (1 tsp) – Gentle heat with mild sweetness
• Canned diced tomatoes (14 oz, fire-roasted preferred) – Forms the rich tomato base
• Tomato paste (4 tsp) – Intensifies tomato flavor
• Brown sugar (2 tsp) – Balances acidity and spice
• Unsweetened plant-based yogurt (1 cup) – Creamy, cooling contrast
• Lemon zest (1 tsp) – Brightens the yogurt
• Fresh mint (2 tsp, minced) – Adds freshness
• Fresh parsley (2 tsp, minced) – Herbaceous and clean
• Parsley leaves, dried mint, red onion (very finely minced) – Garnish for texture and aroma

How to Make Borani Banjan

Prepare the Eggplant

Slice the eggplant into even rounds or lengthwise slices. Sprinkle generously with salt and let sit for 30 minutes to draw out excess moisture and bitterness. Rinse thoroughly and pat dry with paper towels.

Fry the Eggplant

Heat frying oil in a large pan over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.

Make the Tomato Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and cumin seeds and sauté until fragrant. Stir in ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Add diced tomatoes, tomato paste, brown sugar, and salt. Simmer for 10–15 minutes until thickened and richly flavored.

Prepare the Yogurt Sauce

In a bowl, mix plant-based yogurt with lemon zest, finely minced garlic, mint, parsley, and salt. Stir until smooth and well combined.

Assemble the Dish

In a serving dish, spread a layer of herbed yogurt, followed by tomato sauce, then fried eggplant. Repeat layers until all components are used, finishing with yogurt and sauce on top. Garnish with parsley leaves, dried mint, and finely minced red onion.

Tips for Success

• Salt the eggplant properly to achieve the best texture
• Fry in batches to keep oil temperature steady
• Simmer the sauce slowly for deeper flavor
• Assemble just before serving for best texture contrast

Equipment Needed

• Large skillet or frying pan – For frying eggplant
• Saucepan – For tomato sauce
• Mixing bowls – For yogurt sauce
• Knife & cutting board – For prep
• Paper towels – To drain fried eggplant

Recipe Variations

• Baked Eggplant Version – Roast eggplant slices instead of frying
• Spicier Twist – Add chili paste or extra Aleppo pepper
• Extra Creamy – Swirl tahini into the yogurt sauce
• Protein Boost – Add chickpeas or lentils to the tomato sauce

Serving Suggestions

• Serve with warm pita or flatbread
• Pair with basmati rice or bulgur
• Add a fresh cucumber and tomato salad on the side
• Enjoy as a main dish or hearty mezze

FAQs

Can Borani Banjan be made ahead? Yes, it can be assembled a few hours ahead and refrigerated; bring to room temperature before serving.
Is this dish vegan? Yes, when using plant-based yogurt.
Can I roast instead of fry the eggplant? Absolutely, roasting works well for a lighter version.
How long do leftovers keep? Store in the fridge for up to 3 days in an airtight container.

Final Thoughts

Borani Banjan is a stunning example of Middle Eastern comfort food, combining crispy eggplant, warming spices, and cooling yogurt in perfect harmony. It’s a dish meant to be shared, savored, and remembered. Whether served at a gathering or enjoyed as a cozy dinner at home, this recipe brings rich tradition and unforgettable flavor to your table.

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