Borani Banjan (Fried Eggplant with Tomato-Spice Sauce and Herb Yogurt) Recipe

Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish that combines crispy fried eggplant with a spiced tomato sauce and creamy herbed yogurt. This dish is perfect as a side or a light main, offering a delightful balance of textures and bold, aromatic flavors.

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 draw out excess moisture. Rinse the slices thoroughly under cool water until no saltiness remains, then pat dry with a clean kitchen towel.
2. Step 2: Heat 1 cup of frying oil in a wide skillet over medium heat. After about 90 seconds, when the oil is hot, add 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.
3. Step 3: To prepare the sauce, heat 1 tablespoon olive oil in a saucepan over medium heat. After 90 seconds, add the minced garlic, cumin seeds, ground coriander, ground cardamom, turmeric, and Aleppo pepper flakes. Cook, stirring constantly, for 1 minute.
4. Step 4: Add the diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt to the saucepan. Stir well to combine. Bring to a simmer over medium heat, then reduce to low and cook uncovered for 8 minutes, stirring occasionally until the sauce thickens.
5. Step 5: In a small bowl, combine the plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix thoroughly until smooth and evenly blended to create the herb yogurt.
6. Step 6: To assemble, spread a thin layer of herb yogurt at the bottom of a serving dish. Spoon a layer of tomato sauce and fried eggplant slices over the yogurt. Repeat layering with remaining sauce and eggplant, then top with more herb yogurt, ensuring all slices are coated.
7. Step 7: Serve warm or at room temperature, garnished with fresh parsley leaves, dried mint, and very finely minced red onion for added color and flavor.

Tips & Variations

• For a richer flavor, try using a mix of olive oil and vegetable oil for frying the eggplant.
• If you prefer less heat, reduce or omit the Aleppo pepper flakes.
• This dish pairs well with warm pita bread or as part of a mezze platter.
• Substitute plant-based yogurt with plain Greek yogurt if dairy is preferred.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or serve cold as a salad. The flavors develop further after resting, making it great for make-ahead meals.

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, until golden and tender. This reduces oil usage but may slightly alter the texture.

Is Borani Banjan suitable for vegans?

Yes, using unsweetened plant-based yogurt keeps this dish vegan-friendly while maintaining its creamy texture and fresh taste.

Borani Banjan (Fried Eggplant with Tomato-Spice Sauce and Herb Yogurt) Recipe

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★★★★★

4.6 from 129 reviews

Borani Banjan is a traditional Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and a refreshing herbed plant-based yogurt. This flavorful and vibrant vegetarian dish combines aromatic spices like cumin, coriander, cardamom, and Aleppo pepper with tangy yogurt and fresh herbs, making it a perfect appetizer or side dish that can be served warm or at room temperature.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant and Frying

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

Spiced Tomato Sauce

• 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 Eggplant: Place the peeled and sliced eggplant in a colander, sprinkle evenly with 2 teaspoons of salt, and let it sit for 30 minutes to draw out excess moisture. Rinse thoroughly under cool water until no saltiness remains, then pat the slices dry with a clean kitchen towel.
2. Fry 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 crowding. Fry each side for 3 to 4 minutes until golden and tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating oil as needed.
3. Make Spiced Tomato Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat 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. Stir and cook for 1 minute until fragrant.
4. Simmer Sauce: Add 14 oz. canned diced tomatoes, 4 teaspoons tomato paste, 2 teaspoons brown sugar, and ½ teaspoon salt. Stir well to combine. 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. Prepare Herb Yogurt: In a small bowl, thoroughly 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.
6. Assemble Dish: Spread a thin layer of the herb yogurt on the bottom of a serving dish. Layer spoonfuls of the tomato sauce and fried eggplant slices over the yogurt. Drizzle additional tomato sauce and herb yogurt over the eggplant to ensure all slices are well coated.
7. Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and very finely minced red onion. Serve warm or at room temperature.

Notes

• Salting the eggplant helps reduce bitterness and excess moisture, resulting in better frying texture.
• Use fire-roasted canned tomatoes for a smoky depth in the tomato sauce.
• The plant-based yogurt can be substituted with regular yogurt for a non-vegan version.
• Adjust Aleppo pepper flakes to taste for desired spiciness.
• This dish can be prepared ahead and tastes great served at room temperature.

Keywords: Borani Banjan, Eggplant, Middle Eastern, Vegan, Fried Eggplant, Spiced Tomato Sauce, Herb Yogurt