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

Introduction

Borani Banjan is a delicious Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and creamy herbed yogurt. It’s perfect as a flavorful side or a light main course that’s both comforting and vibrant.

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 sit for 30 minutes to draw out excess moisture.
2. Step 2: Rinse the eggplant slices thoroughly under cool water to remove saltiness, then pat dry with a clean kitchen towel.
3. Step 3: Heat frying oil in a wide skillet over medium heat. After 90 seconds, when hot, add eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes per side until golden and tender. Drain on a towel-lined plate. Repeat with remaining slices, reheating oil as needed.
4. Step 4: To make the sauce, heat olive oil in a saucepan over medium heat. After 90 seconds, add garlic, cumin seeds, coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook for 1 minute, stirring constantly.
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 sauce thickens.
6. Step 6: For the herb yogurt, mix plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt in a bowl until combined.
7. Step 7: To assemble, spread a thin layer of herb yogurt on the bottom of a serving dish. Layer tomato sauce and fried eggplant slices over the yogurt. Spoon additional sauce and herb yogurt on top to fully coat the eggplant.
8. Step 8: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• For less oil absorption, consider roasting the eggplant slices instead of frying.
• Use Greek yogurt instead of plant-based yogurt for a creamier texture if dairy is preferred.
• Adjust Aleppo pepper flakes to your preferred spice level or substitute with mild chili flakes.
• Serve with warm pita bread or over rice for a complete meal.

Storage

Store leftover Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave until warmed through. The dish can also be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Borani Banjan ahead of time?

Yes, it actually tastes great after the flavors have melded for a few hours or overnight. Just assemble and refrigerate, then bring to room temperature or warm before serving.

Is it necessary to salt the eggplant before cooking?

Salting helps remove bitterness and excess moisture from the eggplant, resulting in a better texture and flavor. While you can skip it, the dish will benefit from this step.

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

Print Recipe

★★★★★

4.5 from 116 reviews

Borani Banjan is a traditional Middle Eastern dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and topped with a refreshing herb-infused plant-based yogurt. This flavorful and comforting recipe offers a delightful blend of spices and textures, perfect for serving warm or at room temperature as a hearty appetizer or side dish.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant and Salting

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

Frying and Sauce

• 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)

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 release excess moisture, then rinse thoroughly under cool water to remove the saltiness. Pat dry completely with a clean kitchen towel to prepare for frying.
2. Fry the Eggplant: Heat 1 cup of frying oil in a wide skillet over medium heat. After approximately 90 seconds, once the oil is hot, add eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes on each side until golden and tender. Transfer to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating oil between batches as needed.
3. Prepare the Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. After 90 seconds, add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Stir constantly and cook for 1 minute. Add canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt, mixing well. Bring to a simmer, then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until thickened.
4. Make the Herb Yogurt: In a small bowl, combine the plant-based yogurt, lemon zest, finely minced garlic, chopped mint, parsley, and ¼ teaspoon salt. Stir thoroughly until well blended and smooth.
5. Assemble the Dish: Spread a thin layer of herb yogurt at the bottom of a serving dish. Alternate layers of the spiced tomato sauce and fried eggplant slices over the yogurt. Finish by spooning additional sauce and herb yogurt over the top, making sure 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 for best flavor and texture.

Notes

• Salting the eggplant before frying helps remove bitterness and excess moisture, resulting in more tender and flavorful slices.
• Ensure the frying oil is hot enough before adding eggplant to avoid soggy results.
• You can substitute Aleppo pepper flakes with mild crushed red pepper flakes if unavailable.
• Using a plant-based yogurt keeps this dish vegan-friendly and adds a refreshing creamy layer.
• This dish can be served as a side or a vegetarian main course with bread or rice.

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