Borani Banjan

Borani Banjan is a stunning dish that captivates with its vibrant flavors and textures. This delightful recipe features crispy fried eggplant layered with a rich spiced tomato sauce and a refreshing herby yogurt. It’s versatile enough to shine as a main dish or as part of a mezze spread, making it perfect for gatherings or family dinners. The combination of warm spices, fresh herbs, and creamy yogurt creates a dish that is not only delicious but also visually appealing.

Why You’ll Love This Recipe

• Flavorful Layers: Each bite combines crispy eggplant, zesty tomato sauce, and creamy yogurt for an explosion of taste.
• Versatile Dish: Perfect as a side or main course, Borani Banjan fits into any meal plan.
• Vegetarian Delight: This recipe showcases the richness of plant-based ingredients, making it suitable for everyone.
• Easy Preparation: With straightforward steps, you can whip up this impressive dish in no time.
• Impressive Presentation: The vibrant colors and layers make it an eye-catching addition to any table setting.

Tools and Preparation

To create the best Borani Banjan, having the right tools will make your cooking experience smoother.

Essential Tools and Equipment

• Skillet
• Saucepan
• Colander
• Mixing bowl
• Kitchen towel

Importance of Each Tool

• Skillet: A wide skillet allows for even frying of the eggplant slices without crowding.
• Saucepan: Ideal for simmering the sauce to develop rich flavors without burning.
• Colander: Helps remove excess moisture from the eggplant, ensuring crispiness when fried.
• Mixing bowl: Perfect for combining the herb yogurt ingredients thoroughly.

Ingredients

• 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)

How to Make Borani Banjan

Step 1: Prepare the Eggplant

1. Place the eggplant slices in a colander and sprinkle evenly with salt.
2. Allow them to sit for 30 minutes to release excess moisture.
3. Rinse the slices thoroughly under cool water until no noticeable saltiness remains.
4. Pat dry with a clean kitchen towel.

Step 2: Fry the Eggplant

1. Heat frying oil in a wide skillet over medium heat for about 90 seconds until hot.
2. Add eggplant slices in a single layer without crowding the pan.
3. Fry over medium heat for about 3-4 minutes per side until golden and tender.
4. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining eggplant slices.

Step 3: Make the Tomato Sauce

1. In a saucepan over medium heat, heat olive oil for about 90 seconds until hot.
2. Add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for about one minute while stirring constantly.
3. Incorporate diced tomatoes, tomato paste, brown sugar, and salt; stir thoroughly to combine.
4. Bring sauce to a simmer over medium heat; then reduce heat to low and cook uncovered for about eight minutes until thickened.

Step 4: Prepare Herb Yogurt

1. In a small bowl, combine plant-based yogurt, lemon zest, garlic, mint, parsley, and salt.
2. Stir thoroughly until evenly mixed.

Step 5: Assemble Borani Banjan

1. Spread a thin layer of herby yogurt at the bottom of a serving dish.
2. Layer spoonfuls of tomato sauce over this followed by fried eggplant slices.
3. Spoon additional sauce and herby yogurt over the eggplant ensuring all slices are well-coated.

Step 6: Serve Your Dish

Serve Borani Banjan warm or at room temperature garnished with parsley leaves, dried mint, and finely minced red onion.

Enjoy this flavorful dish as part of your next meal!

How to Serve Borani Banjan

Borani Banjan is a versatile dish that can be enjoyed in various ways. Whether you’re serving it as part of a mezze platter or as the main attraction, here are some delightful serving suggestions.

As Part of a Mezze Platter

• Include Borani Banjan alongside other Middle Eastern favorites like hummus, baba ganoush, and tabbouleh for a colorful spread.

With Pita Bread

• Serve warm Borani Banjan with fresh pita bread for dipping, allowing guests to scoop up the rich flavors easily.

Over Rice

• Lay a generous portion of Borani Banjan over fluffy basmati rice for a filling meal. The sauce complements the rice perfectly.

As a Standalone Side Dish

• Offer Borani Banjan on its own as a stunning side dish at dinner parties or gatherings; its vibrant colors make it visually appealing.

Garnished with Fresh Herbs

• Top your Borani Banjan with additional parsley leaves and dried mint right before serving for an extra burst of freshness.

How to Perfect Borani Banjan

Achieving the best Borani Banjan is all about technique and attention to detail. Here are some tips to elevate your dish.

• Salt the Eggplant: Salting the eggplant helps draw out moisture and bitterness, resulting in a better texture when fried.

• Fry in Batches: Frying the eggplant slices in batches prevents overcrowding, ensuring they get crispy and golden brown.

• Use High-Quality Ingredients: Opt for fresh herbs and high-quality tomatoes for maximum flavor impact in both the sauce and yogurt.

• Adjust Spices to Taste: Feel free to tweak the spice levels according to your preference; more Aleppo pepper can add heat if desired.

Best Side Dishes for Borani Banjan

Pairing side dishes with Borani Banjan can enhance your dining experience. Here are some excellent options that complement this flavorful dish.

1. Tabbouleh: This refreshing salad made of parsley, bulgur wheat, tomatoes, and lemon dressing brings brightness to your meal.

2. Hummus: Creamy chickpea dip served with pita or veggies adds a smooth contrast to the crispy eggplant.

3. Fattoush Salad: A zesty mix of greens, radishes, and toasted pita chips dressed in lemon vinaigrette provides crunch and freshness.

4. Roasted Cauliflower: Seasoned and roasted cauliflower florets offer earthy flavors that pair well with the spices in Borani Banjan.

5. Stuffed Grape Leaves: These vine-wrapped delights filled with rice and herbs add an intriguing texture and taste element to your spread.

6. Cucumber Yogurt Salad: A cool cucumber salad mixed with yogurt balances the warmth of Borani Banjan beautifully.

Common Mistakes to Avoid

When making Borani Banjan, it’s easy to make a few common mistakes that can affect the dish’s flavor and texture. Here are some to watch out for:

• Over-salting the Eggplant: Too much salt can make the eggplant excessively salty. Use just enough salt to draw out moisture and rinse thoroughly after 30 minutes.
• Crowding the Pan: Frying too many eggplant slices at once can lead to uneven cooking. Fry in batches, ensuring each slice has room to get crispy.
• Not Letting Oil Heat Properly: If the oil isn’t hot enough, the eggplant will absorb more oil. Wait for the oil to shimmer before adding the slices.
• Skipping the Herb Yogurt: The herby yogurt adds freshness and balances flavors. Don’t skip it; it’s essential for a well-rounded dish.
• Rushing the Sauce: Allowing the sauce to simmer helps develop its flavors. Take your time with it; let it thicken properly for the best taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Borani Banjan in an airtight container in the refrigerator.
• It can last up to 3 days when stored properly.

Freezing Borani Banjan

• Freeze in airtight containers or freezer bags for up to 2 months.
• Ensure that it is cooled completely before freezing.

Reheating Borani Banjan

• Oven: Preheat your oven to 350°F (175°C). Place Borani Banjan in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warmed through.
• Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat in short intervals (1-2 minutes) until heated evenly.
• Stovetop: Gently reheat in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is Borani Banjan?

Borani Banjan is a Middle Eastern-inspired dish featuring crispy fried eggplant layered with a flavorful spiced tomato sauce and herb yogurt.

How do I make Borani Banjan vegan?

This recipe is already plant-based when using unsweetened plant-based yogurt, making it suitable for vegan diets.

Can I use other vegetables instead of eggplant?

Yes! You can experiment with zucchini or mushrooms; however, they may have different cooking times and textures.

What can I serve with Borani Banjan?

Borani Banjan pairs beautifully with flatbreads, rice, or as part of a mezze platter alongside other dips and salads.

Final Thoughts

Borani Banjan is not only delicious but also versatile, making it perfect for any occasion. Feel free to customize it by adding your favorite spices or herbs. Don’t miss out on this flavorful dish—give it a try!