Borani Banjan: Fried Eggplant with Spiced Tomato Sauce and Herb Yogurt Recipe

Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish where tender fried eggplant slices are layered with a spiced tomato sauce and a refreshing herb yogurt. This dish balances rich spices with the coolness of yogurt, making it perfect as a side or a light main.

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

1. 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.
2. Step 2: Rinse the eggplant slices thoroughly under cool water until no noticeable saltiness remains. Pat dry with a clean kitchen towel.
3. Step 3: Heat 1 cup of frying oil in a wide skillet over medium heat. Once hot (about 90 seconds), add eggplant slices in a single layer without overcrowding. Fry each side for 3 to 4 minutes until golden and tender.
4. Step 4: Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat frying with remaining slices, reheating oil as needed. Set aside all fried eggplant.
5. Step 5: In a saucepan, heat 1 tablespoon olive oil over medium heat until hot (about 90 seconds). Add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook for 1 minute, stirring constantly.
6. Step 6: Add diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Stir to combine and bring to a simmer over medium heat. Reduce to low and cook uncovered for 8 minutes, stirring occasionally until sauce thickens.
7. Step 7: In a small bowl, combine plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Stir until well mixed.
8. Step 8: 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 over the yogurt.
9. Step 9: Spoon additional sauce and herb yogurt over the eggplant, making sure all slices are well coated.
10. Step 10: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• For a richer flavor, use fire-roasted canned tomatoes to enhance the sauce’s smokiness.
• Swap frying oil for an avocado oil for a healthier fat option with a high smoke point.
• Make it gluten-free by ensuring tomato paste and spices contain no additives with gluten.
• Try garnishing with toasted pine nuts for added crunch and nuttiness.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy chilled. The flavors often deepen when rested overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the eggplant instead of frying?

Yes, you can bake the eggplant slices at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and tender. This is a healthier alternative but will have less crispness than frying.

What type of yogurt works best in this recipe?

Unsweetened plain plant-based yogurt is recommended for its creamy texture and tang without added sweetness. Coconut, almond, or soy-based yogurts all work well if unsweetened.

Borani Banjan: Fried Eggplant with Spiced Tomato Sauce and Herb Yogurt Recipe

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★★★★★

4.5 from 150 reviews

Borani Banjan is a traditional Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a flavorful spiced tomato sauce and a refreshing herb-infused plant-based yogurt. This dish is perfect served warm or at room temperature as a hearty appetizer or side, showcasing the rich flavors of cumin, coriander, cardamom, and Aleppo pepper balanced with fresh herbs and creamy yogurt.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant

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

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. Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle evenly with 2 teaspoons of salt. Let it sit for 30 minutes to draw out excess moisture, then rinse thoroughly under cool water until the saltiness is gone. Pat the slices dry with a clean kitchen towel to ensure they fry properly.
2. Fry the Eggplant: Heat 1 cup of frying oil in a wide skillet over medium heat. After about 90 seconds, once the oil is hot, add the eggplant slices in a single layer without overcrowding the pan. Fry for 3 to 4 minutes on each side until golden brown and tender. Transfer to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, adding more oil if necessary and allowing it to heat for 90 seconds before adding more eggplant.
3. Make the Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. After approximately 90 seconds, add the minced garlic, cumin seeds, ground coriander, ground cardamom, turmeric, and Aleppo pepper flakes. Stir continuously and cook for 1 minute to release the spices’ aromas. Then add diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Stir well and bring to a simmer. Reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until thickened.
4. Prepare the Herb Yogurt: In a small bowl, combine the unsweetened plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix thoroughly to evenly distribute the herbs and flavors.
5. Assemble the Dish: Spread a thin layer of the herb yogurt at the bottom of a serving dish. Add a layer of fried eggplant slices, then spoon some of the tomato sauce over the eggplant. Repeat layering with additional sauce and herb yogurt, ensuring all eggplant slices are well coated.
6. Garnish and Serve: Garnish the assembled Borani Banjan with fresh parsley leaves, dried mint, and finely minced red onion. Serve warm or at room temperature as a delicious appetizer or side dish.

Notes

• Salting the eggplant before frying reduces bitterness and removes excess moisture.
• Use a wide skillet to fry eggplant in a single layer for even cooking.
• Aleppo pepper flakes add a moderate heat and fruity flavor; substitute with mild chili flakes if unavailable.
• Plant-based yogurt keeps the dish vegan but you can substitute with regular yogurt if preferred.
• Adjust salt and spices to taste, especially when using canned tomatoes as brands vary in salt content.
• Consume shortly after assembling for best texture and flavor.

Keywords: Borani Banjan, eggplant recipe, Middle Eastern appetizer, fried eggplant, plant-based yogurt, vegan borani, spiced tomato sauce