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

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★★★★★

4.5 from 150 reviews

Borani Banjan is a traditional Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a flavorful spiced tomato sauce and a refreshing herb-infused plant-based yogurt. This dish is perfect served warm or at room temperature as a hearty appetizer or side, showcasing the rich flavors of cumin, coriander, cardamom, and Aleppo pepper balanced with fresh herbs and creamy yogurt.

Ingredients

Scale

Eggplant

  • 2 lbs. eggplant, peeled and sliced 1 cm thick
  • 2 teaspoons salt
  • 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

  1. Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle evenly with 2 teaspoons of salt. Let it sit for 30 minutes to draw out excess moisture, then rinse thoroughly under cool water until the saltiness is gone. Pat the slices dry with a clean kitchen towel to ensure they fry properly.
  2. Fry the Eggplant: Heat 1 cup of frying oil in a wide skillet over medium heat. After about 90 seconds, once the oil is hot, add the eggplant slices in a single layer without overcrowding the pan. Fry for 3 to 4 minutes on each side until golden brown and tender. Transfer to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, adding more oil if necessary and allowing it to heat for 90 seconds before adding more eggplant.
  3. Make the Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. After approximately 90 seconds, add the minced garlic, cumin seeds, ground coriander, ground cardamom, turmeric, and Aleppo pepper flakes. Stir continuously and cook for 1 minute to release the spices’ aromas. Then add diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Stir well and bring to a simmer. Reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until thickened.
  4. Prepare the Herb Yogurt: In a small bowl, combine the unsweetened plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix thoroughly to evenly distribute the herbs and flavors.
  5. Assemble the Dish: Spread a thin layer of the herb yogurt at the bottom of a serving dish. Add a layer of fried eggplant slices, then spoon some of the tomato sauce over the eggplant. Repeat layering with additional sauce and herb yogurt, ensuring 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 as a delicious appetizer or side dish.

Notes

  • Salting the eggplant before frying reduces bitterness and removes excess moisture.
  • Use a wide skillet to fry eggplant in a single layer for even cooking.
  • Aleppo pepper flakes add a moderate heat and fruity flavor; substitute with mild chili flakes if unavailable.
  • Plant-based yogurt keeps the dish vegan but you can substitute with regular yogurt if preferred.
  • Adjust salt and spices to taste, especially when using canned tomatoes as brands vary in salt content.
  • Consume shortly after assembling for best texture and flavor.

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

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