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

Introduction

Borani Banjan is a flavorful Persian-inspired eggplant dish that combines tender fried eggplant slices with a spiced tomato sauce and creamy herbed yogurt. It’s a delightful blend of smoky, tangy, and aromatic flavors perfect as a side or light main course.

Ingredients

• 2 lbs. eggplant (peeled and sliced 1 cm thick)
• 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. Then rinse thoroughly under cool water to remove salt and pat dry with a clean kitchen towel.
2. Step 2: 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 the pan. Fry for 3 to 4 minutes per side until golden and tender. Transfer to a plate lined with a towel to absorb excess oil. Repeat with remaining eggplant, reheating oil as needed. Set fried eggplant aside.
3. Step 3: For the sauce, heat olive oil in a saucepan over medium heat. After 90 seconds, 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 well. Bring to a simmer over medium heat, then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally, until sauce thickens.
5. Step 5: To make herb yogurt, combine plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt in a small bowl. Stir to blend evenly.
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. Top with more sauce and herb yogurt to coat the eggplant thoroughly.
7. Step 7: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• For extra flavor, try fire-roasted canned tomatoes or toast spices lightly before adding to the sauce.
• Use Greek yogurt or your favorite plant-based yogurt for a creamier texture if desired.
• To reduce oil absorption, brush eggplant slices lightly with oil and bake instead of frying.
• Adjust the Aleppo pepper flakes to control the heat level.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or serve cold as a refreshing side. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Borani Banjan ahead of time?

Yes, this dish keeps well and the flavors develop nicely if made a few hours or even a day ahead. Just refrigerate and bring to room temperature or warm gently before serving.

What can I serve with Borani Banjan?

It pairs beautifully with rice, flatbreads like pita or lavash, or even as a side to grilled meats and salads for a complete meal.

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

Print Recipe

★★★★★

4.5 from 52 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 vegetarian recipe balances savory, tangy, and aromatic elements to create a delightful and satisfying appetizer or side dish perfect for warm or room temperature serving.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant

• 2 lbs. eggplant (peeled and sliced 1 cm thick)
• 2 teaspoons salt
• 1 cup frying oil (canola, vegetable, or sunflower oil)

Tomato 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. Prepare 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 draw out excess moisture. After 30 minutes, rinse the slices under cool water thoroughly to remove saltiness, 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 the eggplant slices in a single layer, without crowding the pan. Fry for 3 to 4 minutes per side until they turn golden and become tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, adding more oil as needed and reheating the oil before adding more eggplant. Set the fried eggplant aside.
3. Make the Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat until hot (about 90 seconds). Add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Stir constantly and cook for 1 minute to bloom the spices and release the aromas.
4. Add Tomatoes and Simmer: Stir in the canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Combine thoroughly, bring the mixture to a simmer over medium heat, then reduce heat to low. Cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens to a sturdy consistency.
5. Prepare Herb Yogurt: In a small bowl, mix the unsweetened plant-based yogurt with lemon zest, finely minced garlic, minced mint, chopped parsley, and ¼ teaspoon salt until evenly combined, forming a bright and flavorful herb yogurt.
6. Assemble the Dish: Spread a thin layer of herb yogurt across the bottom of the serving dish. Layer spoonfuls of the thickened tomato sauce and fried eggplant slices over the yogurt base. Repeat by spooning additional sauce and herb yogurt over the eggplant slices to ensure they are well coated.
7. Garnish and Serve: Garnish the assembled Borani Banjan with fresh parsley leaves, a sprinkling of dried mint, and very finely minced red onion. Serve warm or at room temperature for best flavor and texture.

Notes

• Salting the eggplant is essential to reduce bitterness and moisture, allowing for better frying results.
• Use a neutral frying oil like canola or sunflower to avoid overpowering the eggplant’s flavor.
• If you prefer a spicier dish, increase the Aleppo pepper flakes to taste.
• Plant-based yogurt works well here to keep the dish vegan, but traditional dairy yogurt can be substituted if preferred.
• This dish can be served as an appetizer, side dish, or part of a mezze platter.
• Allowing the dish to rest for a while before serving enhances the melding of flavors.

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