Description
Experience the vibrant flavors of Borani Banjan, a delightful Middle Eastern eggplant dish that combines crispy fried eggplant with a spiced tomato sauce and a refreshing herbed yogurt topping. Perfect for any occasion, this recipe showcases the beauty of simple ingredients while delivering an explosion of taste. Whether served warm as a side or at room temperature on a mezze platter, Borani Banjan is sure to impress guests with its stunning presentation and rich flavors. This plant-based delight is both nutritious and satisfying, making it an ideal choice for family dinners or gatherings with friends.
Ingredients
Scale
- 2 lbs. eggplant (peeled and sliced 1 cm.)
- 2 teaspoons salt
- 1 cup frying oil (canola, vegetable, or sunflower oil)
- 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 (or coconut 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
- Dried mint
- Red onion (very finely minced)
Instructions
- Place the eggplant slices in a colander and sprinkle evenly with salt. Let them sit for 30 minutes to release excess moisture. Rinse thoroughly under cool water until no noticeable saltiness remains, then pat dry with a clean kitchen towel.
- Heat frying oil in a wide skillet over medium heat. After about 90 seconds, add eggplant slices in a single layer without crowding the pan. Fry each side for 3 to 4 minutes until golden and tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil and repeat with remaining slices.
- In a saucepan, heat olive oil over medium heat for about 90 seconds until hot. Add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for 1 minute while stirring constantly. Stir in diced tomatoes, tomato paste, brown sugar, and salt; combine well. Bring to simmer over medium heat; reduce heat to low and cook uncovered for 8 minutes until thickened.
- In a small bowl, mix plant-based yogurt with lemon zest, finely minced garlic, mint, parsley, and salt until evenly combined.
- Spread a thin layer of herb yogurt at the bottom of your serving dish. Layer spoonfuls of tomato sauce followed by fried eggplant slices over the yogurt. Drizzle additional sauce and herb yogurt on top ensuring all slices are well coated.
- Garnish your Borani Banjan with parsley leaves, dried mint, and finely minced red onion before serving it warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg