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Borani Banjan

Borani Banjan
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Borani Banjan is a vibrant and flavorful dish that showcases crispy fried eggplant layered with a rich tomato sauce and topped with a refreshing herbed yogurt. This Middle Eastern-inspired recipe is perfect for gatherings, serving as an impressive main course or as part of a mezze platter. The combination of warm spices, creamy yogurt, and fresh herbs creates an explosion of taste and visual appeal that everyone will love. Whether you’re hosting a special dinner or enjoying a cozy family meal, Borani Banjan is sure to delight your taste buds.

Ingredients

Scale
  • 2 lbs eggplant (peeled and sliced)
  • 2 teaspoons salt
  • 1 cup frying oil (canola or vegetable)
  • 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
  • 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)

Instructions

  1. Step 1: Prepare the Eggplant: Place the eggplant slices in a colander and sprinkle evenly with salt. Allow them to sit for 30 minutes to release excess moisture. Rinse the slices thoroughly under cool water until no noticeable saltiness remains. Pat dry with a clean kitchen towel.
  2. Step 2: Fry the Eggplant: Heat frying oil in a wide skillet over medium heat for about 90 seconds until hot. Add eggplant slices in a single layer without crowding the pan. Fry over medium heat for about 3-4 minutes per side until golden and tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining eggplant slices.
  3. Step 3: Make the Tomato Sauce: In a saucepan over medium heat, heat olive oil for about 90 seconds until hot. Add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for about one minute while stirring constantly. Incorporate diced tomatoes, tomato paste, brown sugar, and salt; stir thoroughly to combine. Bring sauce to a simmer over medium heat; then reduce heat to low and cook uncovered for about eight minutes until thickened.
  4. Step 4: Prepare Herb Yogurt: In a small bowl, combine plant-based yogurt, lemon zest, garlic, mint, parsley, and salt. Stir thoroughly until evenly mixed.
  5. Step 5: Assemble Borani Banjan: Spread a thin layer of herby yogurt at the bottom of a serving dish. Layer spoonfuls of tomato sauce over this followed by fried eggplant slices. Spoon additional sauce and herby yogurt over the eggplant ensuring all slices are well-coated.
  6. Step 6: Serve Your Dish: Serve Borani Banjan warm or at room temperature garnished with parsley leaves, dried mint, and finely minced red onion.

Nutrition

Find it online: https://kitchenbyskylar.com/borani-banjan/