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