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

Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich tomato sauce and a refreshing herb-infused yogurt. It’s perfect as a warm appetizer or a side that adds vibrant tastes to any meal.

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 the saltiness is gone. Pat them dry with a clean kitchen towel.
3. Step 3: Heat the frying oil in a wide skillet over medium heat. Once hot (about 90 seconds), 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 paper towels to absorb excess oil. Repeat with remaining slices, reheating oil as needed.
4. Step 4: In a saucepan, heat olive oil over medium heat. After 90 seconds, add minced garlic, cumin seeds, coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook, stirring constantly, for 1 minute.
5. Step 5: Add diced tomatoes, tomato paste, brown sugar, and salt. Stir well and bring to a simmer. Reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until thickened.
6. Step 6: In a small bowl, mix plant-based yogurt with lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt until well combined to make the herb yogurt.
7. Step 7: To assemble, spread a thin layer of herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant over it. Top with more sauce and herb yogurt, coating the eggplant evenly.
8. Step 8: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• To reduce oil absorption, salt and drain the eggplant slices well before frying.
• For a milder dish, reduce or omit Aleppo pepper flakes.
• Use Greek yogurt instead of plant-based for a creamier texture if not avoiding dairy.
• Add a splash of lemon juice to the tomato sauce for extra brightness.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm in a covered pan on low heat to preserve texture. It can also be enjoyed cold as a refreshing dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the eggplant instead of frying?

Yes, you can roast eggplant slices in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and slightly browned to reduce oil use.

What can I use if I don’t have Aleppo pepper?

Substitute with a mild chili flake or paprika for color and mild heat, adjusting the amount to taste.

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

Print Recipe

★★★★★

4.6 from 52 reviews

Borani Banjan is a traditional Middle Eastern eggplant dish featuring fried eggplant slices layered with a rich, spiced tomato sauce and topped with a refreshing herb-infused plant-based yogurt. This flavorful vegetarian recipe balances savory, tangy, and aromatic notes, making it a perfect appetizer or side dish served warm or at room temperature.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 lbs. eggplant (peeled and sliced 1 cm thick)
• 2 teaspoons salt

Frying

• 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. Salt the Eggplant: Place the peeled and sliced eggplant in a colander and sprinkle evenly with 2 teaspoons of salt. Let sit for 30 minutes to draw out excess moisture. Afterward, rinse thoroughly under cool water until the salty taste is gone, then pat dry with a clean kitchen towel.
2. Fry the Eggplant: 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 crowding. Fry each side for 3 to 4 minutes until golden and tender. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with remaining slices, reheating oil between batches as needed. Set fried eggplant aside.
3. Prepare the Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat until hot (about 90 seconds). Add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook for 1 minute, stirring constantly to release aromas.
4. Simmer the Tomato Sauce: Add diced tomatoes, tomato paste, brown sugar, and salt to the saucepan. 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. Make Herb Yogurt: In a small bowl, combine plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and salt. Stir thoroughly until evenly mixed.
6. Assemble the Dish: Spread a thin layer of herb yogurt at the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices over the yogurt. Top with additional tomato sauce and herb yogurt, ensuring all slices are generously coated.
7. Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and very finely minced red onion. Serve warm or at room temperature for best flavor.

Notes

• Salting the eggplant helps reduce bitterness and prevents excessive oil absorption during frying.
• Use a neutral frying oil like canola, vegetable, or sunflower for best frying results.
• Fire-roasted canned tomatoes enhance the smoky depth of the sauce but regular canned tomatoes work fine.
• The herb yogurt can be made with any unsweetened plant-based yogurt to keep this recipe vegan.
• Adjust Aleppo pepper flakes according to your heat preference; they add a mild, fruity spice.
• Serving Borani Banjan at room temperature lets the flavors meld beautifully.

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