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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/borani-banjan-afghan-style-fried-eggplant-with-spiced-tomato-sauce-and-herb-yogurt-recipe/