Dinner

Borani Banjan Recipe

ByMaya Arden February 17, 2026February 17, 2026

Introduction

Borani Banjan is a flavorful Persian eggplant dish featuring tender fried eggplant slices layered with a rich tomato sauce and a refreshing herbed yogurt. Perfect as a side or light main, it balances warm spices with cool, tangy yogurt for a delightful taste experience.

A close-up image of two thick slices of golden-brown grilled eggplant on a white plate, each slice charred slightly around the edges. On top of each eggplant slice, there are creamy white dollops of yogurt sauce, layered with bright red chunky tomato sauce sprinkled with finely chopped purple onions and green herbs. The sauces mix a little on the plate, creating a wet, textured look with some oil glistening around the edges. Fresh green spinach leaves are placed underneath, adding a touch of color contrast. The scene is set on a white marbled surface, with a spatula lifting one eggplant slice from the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (for garnish)

Dried mint (for garnish)
Red onion (very finely minced, for garnish)

Instructions

Step 1: Place the eggplant slices in a colander and sprinkle evenly with 2 teaspoons of salt. Let them sit for 30 minutes to release excess moisture. Rinse well under cool water until no saltiness remains and pat dry with a clean kitchen towel.

Step 2: Heat 1 cup frying oil in a wide skillet over medium heat. After about 90 seconds, when the oil is hot, add the eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes per side until golden and tender. Transfer to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating oil as needed.
Step 3: To make the sauce, heat 1 tablespoon olive oil in a saucepan over medium heat. After 90 seconds, add 4 teaspoons minced garlic, ½ teaspoon cumin seeds, 1 teaspoon ground coriander, ½ teaspoon cardamom, ½ teaspoon turmeric, and 1 teaspoon Aleppo pepper flakes. Stir constantly and cook for 1 minute.
Step 4: Add 14 oz. canned diced tomatoes, 4 teaspoons tomato paste, 2 teaspoons brown sugar, and ½ teaspoon salt. Stir well, bring to a simmer, then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until thickened.

Step 5: For the herb yogurt, combine 1 cup unsweetened plant-based yogurt, 1 teaspoon lemon zest, 1 teaspoon finely minced garlic, 2 teaspoons minced mint, 2 teaspoons minced parsley, and ¼ teaspoon salt in a small bowl. Stir until evenly mixed.
Step 6: To assemble, spread a thin layer of the herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices over the yogurt. Top with additional sauce and herb yogurt, coating all slices well.
Step 7: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

For a lighter version, bake the eggplant slices instead of frying to reduce oil content.
Add a pinch of smoked paprika or chili powder for extra smoky heat in the tomato sauce.
Use Greek yogurt if you prefer dairy over plant-based options.

Serve with warm flatbread to scoop up the layers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, or enjoy cold as a refreshing salad. The flavors often improve after a day as the sauce and yogurt meld together.

How to Serve

The main dish is on a speckled beige round plate, featuring four grilled round eggplant slices stacked unevenly. Each slice is layered with a creamy white sauce and topped with dollops of chunky red tomato sauce, sprinkled with finely chopped red onions and green herbs. Fresh flat parsley leaves are scattered on and around the eggplant for garnish. To the right side of the plate sits a piece of toasted bread with visible butter spread. Surrounding the main plate are several bowls: a blue-handled round pot filled with a thick yellow lentil soup, garnished with a swirl of red sauce and parsley; a small white bowl of green olives mixed with red chili; and another bowl with a chunky, reddish-brown spread garnished with herbs and a slice of lemon. A halved lemon also sits on the white marbled surface nearby, which is the background of the scene. A few loose parsley leaves and white flower petals add decoration around the dishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Borani Banjan ahead of time?

Yes, you can prepare the sauce and fry the eggplant slices in advance. Assemble the dish shortly before serving for the best texture, or refrigerate assembled layers for a few hours to allow flavors to blend.

What can I substitute for Aleppo pepper flakes?

If Aleppo pepper flakes are not available, use mild crushed red pepper flakes or a mix of paprika and a small pinch of chili powder to mimic its moderate heat and fruity flavor.