Borani Banjan Recipe

Introduction

Borani Banjan is a flavorful Persian eggplant dish that combines crispy fried eggplant slices with a rich tomato sauce and refreshing herb-infused yogurt. It’s perfect as a light main course or a delicious side to complement your 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 draw out excess moisture. Rinse thoroughly under cool water until no salty taste remains, then pat dry with a clean kitchen towel.
2. Step 2: Heat the frying oil in a wide skillet over medium heat. After 90 seconds, when the oil is hot, add the 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 the oil as needed.
3. Step 3: To make the tomato sauce, heat olive oil in a saucepan over medium heat. When hot, add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook, stirring constantly, for 1 minute.
4. Step 4: Add diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Stir to combine and bring to a simmer. Reduce heat to low and cook uncovered for 8 minutes, stirring occasionally, until sauce thickens.
5. Step 5: For the herb yogurt, mix plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt in a small bowl until well combined.
6. Step 6: To assemble, spread a thin layer of herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices over the yogurt. Spoon additional sauce and herb yogurt on top, coating all the slices evenly.
7. Step 7: 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 diced tomatoes and fresh herbs like dill or cilantro in the yogurt mix.
• If you prefer to avoid frying, try roasting the eggplant slices in the oven at 400°F (200°C) for 20 minutes, turning halfway.
• Adjust the Aleppo pepper flakes to your preferred heat level or substitute with smoked paprika for a milder taste.

Storage

Store leftover Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy cold as a flavorful salad. The herb yogurt layer may separate slightly after refrigeration; stir gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of plant-based yogurt?

Yes, regular yogurt works well in this dish and will yield a creamy texture and tangy flavor. Use plain, unsweetened yogurt for the best results.

How do I prevent the eggplant from absorbing too much oil?

Salting the eggplant slices and letting them rest draws out moisture, reducing oil absorption during frying. Also, make sure the oil is hot before adding the slices and avoid overcrowding the pan.

Borani Banjan Recipe

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★★★★★

4.8 from 95 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 herb-infused plant-based yogurt. This flavorful recipe balances fragrant spices like cumin, cardamom, and Aleppo pepper with the creaminess of yogurt, creating a delightful appetizer or side dish served warm or at room temperature.

• Author: Tara
• Prep Time: 40 minutes (including 30 minutes for salting eggplant)
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• 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 (for salting eggplant)
• 1 cup frying oil (canola, vegetable, or sunflower oil)
• 1 tablespoon olive oil

Spices and 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

Garnishes

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

Instructions

1. Salt the eggplant: Place the eggplant slices in a colander and sprinkle evenly with the 2 teaspoons of salt. Let them sit for 30 minutes to draw out excess moisture, which will help reduce bitterness and improve texture.
2. Rinse and dry eggplant: After salting, rinse the eggplant slices thoroughly under cool water until no salty taste remains. Pat them dry carefully with a clean kitchen towel to ensure proper frying.
3. 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 eggplant slices in a single layer without crowding. Fry each side for 3 to 4 minutes until golden and tender. Transfer fried slices to a plate lined with paper towels to soak up excess oil. Repeat with remaining slices, reheating oil between batches as needed.
4. Prepare the tomato 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 until fragrant.
5. Simmer the sauce: Stir in diced tomatoes, tomato paste, brown sugar, and salt. Bring the mixture to a simmer over medium heat, then reduce heat to low. Let the sauce cook uncovered for 8 minutes, stirring occasionally, until it thickens.
6. Make the herb yogurt: In a small bowl, combine unsweetened plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix until smooth and evenly incorporated.
7. Assemble the dish: Spread a thin layer of the herb yogurt on the bottom of a serving dish. Add layers of tomato sauce and fried eggplant slices alternately. Spoon additional tomato sauce and herb yogurt over the top, making sure the eggplant is well coated.
8. Garnish and serve: Garnish with fresh parsley leaves, dried mint, and finely minced red onion. Serve the dish warm or at room temperature for best flavor.

Notes

• Salting the eggplant is essential for removing bitterness and excess moisture, which improves texture and flavor.
• If you prefer, you can bake the eggplant slices as a healthier alternative, but frying gives the traditional rich taste.
• For the yogurt, any unsweetened plant-based variety like almond or coconut yogurt works well.
• Aleppo pepper flakes add mild heat and flavor; if unavailable, substitute with crushed red pepper flakes or smoked paprika with a pinch of cayenne.
• The dish can be served as an appetizer, side, or vegetarian main dish.
• Leftovers taste great reheated or cold and can be stored for up to 3 days in the refrigerator.

Keywords: Borani Banjan, Eggplant recipe, Middle Eastern appetizer, Fried eggplant, Plant-based yogurt sauce, Vegan eggplant dish