Description
Borani Banjan is a classic Middle Eastern dish featuring crispy fried eggplant layered with a rich, spiced tomato sauce and finished with a refreshing herbed yogurt.
Ingredients
- 2 lbs eggplant
- 2 teaspoons salt (for eggplant)
- 1 cup frying oil (canola, vegetable, or sunflower)
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon turmeric
- 1 teaspoon Aleppo pepper flakes
- 14 oz canned diced tomatoes (preferably fire-roasted)
- 4 teaspoons tomato paste
- 2 teaspoons brown sugar
- ½ teaspoon salt (or to taste)
- 1 cup unsweetened plant-based yogurt
- 1 teaspoon lemon zest
- 1 teaspoon garlic, finely minced
- 2 teaspoons mint, minced
- 2 teaspoons parsley, minced
- ¼ teaspoon salt
- Parsley leaves (for garnish)
- Dried mint (for garnish)
- Red onion, very finely minced (optional garnish)
Instructions
- Slice eggplant and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse eggplant, pat dry, and fry in hot oil until golden brown on both sides. Set aside.
- In a saucepan, heat olive oil and sauté garlic and spices until fragrant.
- Add diced tomatoes, tomato paste, and brown sugar. Simmer until sauce thickens.
- In a bowl, mix yogurt with lemon zest, garlic, mint, parsley, and salt.
- Assemble by layering yogurt, tomato sauce, and fried eggplant in a serving dish.
- Garnish with parsley, dried mint, and minced red onion before serving.
Notes
- Let the eggplant drain well to ensure crisp frying.
- This dish can be served warm or at room temperature.
- Great as a main dish or as part of a mezze spread.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern