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Borani Banjan Recipe

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★★★★★

4.7 from 108 reviews

Borani Banjan is a classic Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and a refreshing herbed plant-based yogurt. This vibrant, flavorful recipe showcases a delicious blend of aromatic spices, creamy yogurt, and fresh herbs, making it a perfect warm or room temperature appetizer or side dish.

Ingredients

Scale

Eggplant and Frying

  • 2 lbs. eggplant (peeled and sliced 1 cm thick)
  • 2 teaspoons salt
  • 1 cup frying oil (canola, vegetable, or sunflower oil)

Tomato Sauce

  • 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)

Herb Yogurt

  • 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

Garnish

  • Parsley leaves
  • Dried mint
  • Red onion (very finely minced)

Instructions

  1. Salt the Eggplant: Place the peeled and sliced eggplant in a colander and sprinkle evenly with 2 teaspoons of salt. Let it sit for 30 minutes to draw out excess moisture and reduce bitterness. Rinse the slices thoroughly under cool water until the saltiness is gone, then pat dry completely with a clean kitchen towel.
  2. Fry the Eggplant: Heat 1 cup of 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, ensuring the pan isn’t crowded. Fry each side for 3 to 4 minutes until golden brown and tender. Transfer the fried eggplant onto a plate lined with a clean towel to absorb excess oil. Repeat frying with remaining slices, reheating oil for 90 seconds before each batch.
  3. Prepare the Tomato Sauce: In a saucepan over medium heat, warm 1 tablespoon olive oil for 90 seconds. Add 4 teaspoons minced garlic, ½ teaspoon cumin seeds, 1 teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon turmeric, and 1 teaspoon Aleppo pepper flakes. Cook, stirring constantly, for 1 minute to release the spices’ flavors.
  4. Simmer the Sauce: Add 14 oz. canned diced tomatoes, 4 teaspoons tomato paste, 2 teaspoons brown sugar, and ½ teaspoon salt to the saucepan. Stir well to combine and bring to a simmer over medium heat. Then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until the sauce thickens.
  5. Make the Herb Yogurt: In a small bowl, mix 1 cup unsweetened plant-based yogurt with 1 teaspoon lemon zest, 1 teaspoon finely minced garlic, 2 teaspoons minced mint, 2 teaspoons minced parsley, and ¼ teaspoon salt. Stir thoroughly until all ingredients are evenly incorporated.
  6. Assemble the Dish: Spread a thin layer of the herb yogurt at the bottom of a serving dish. Layer spoonfuls of the tomato sauce and fried eggplant slices over the yogurt. Top with additional tomato sauce and herb yogurt to fully coat the eggplants.
  7. Garnish and Serve: Garnish the assembled dish with fresh parsley leaves, dried mint, and very finely minced red onion. Serve warm or at room temperature for the best flavor experience.

Notes

  • Salting the eggplant reduces bitterness and helps achieve a tender texture.
  • Eggplants absorb oil easily, so be sure to drain excess oil on paper towels after frying.
  • Aleppo pepper flakes add a mildly spicy, fruity flavor; substitute with paprika or mild red pepper flakes if unavailable.
  • Fire-roasted diced tomatoes enhance the smoky depth of the sauce but are optional.
  • Use plant-based yogurt to keep the dish dairy-free and vegan-friendly.
  • The dish can be served warm or at room temperature, making it versatile for different occasions.

Keywords: Borani Banjan, eggplant recipe, Middle Eastern appetizer, vegan eggplant dish, fried eggplant with yogurt sauce

Find it online: https://flavorsbymaya.com/borani-banjan-recipe/