Borani Banjan (Fried Eggplant with Tomato-Spice Sauce and Herb Yogurt) Recipe
Borani Banjan is a traditional Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and a refreshing herbed plant-based yogurt. This flavorful and vibrant vegetarian dish combines aromatic spices like cumin, coriander, cardamom, and Aleppo pepper with tangy yogurt and fresh herbs, making it a perfect appetizer or side dish that can be served warm or at room temperature.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Eggplant and Frying
- 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
Spiced Tomato 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
Garnish
- Parsley leaves
- Dried mint
- Red onion, very finely minced
Instructions
- Prepare Eggplant: Place the peeled and sliced eggplant in a colander, sprinkle evenly with 2 teaspoons of salt, and let it sit for 30 minutes to draw out excess moisture. Rinse thoroughly under cool water until no saltiness remains, then pat the slices dry with a clean kitchen towel.
- Fry 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 crowding. Fry each side for 3 to 4 minutes until golden and tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating oil as needed.
- Make Spiced Tomato Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat for 90 seconds. Add 4 teaspoons minced garlic, ½ teaspoon cumin seeds, 1 teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon turmeric, and 1 teaspoon Aleppo pepper flakes. Stir and cook for 1 minute until fragrant.
- Simmer Sauce: Add 14 oz. canned diced tomatoes, 4 teaspoons tomato paste, 2 teaspoons brown sugar, and ½ teaspoon salt. 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.
- Prepare Herb Yogurt: In a small bowl, thoroughly mix 1 cup unsweetened plant-based yogurt with 1 teaspoon lemon zest, 1 teaspoon finely minced garlic, 2 teaspoons minced mint, 2 teaspoons minced parsley, and ¼ teaspoon salt.
- Assemble Dish: Spread a thin layer of the herb yogurt on the bottom of a serving dish. Layer spoonfuls of the tomato sauce and fried eggplant slices over the yogurt. Drizzle additional tomato sauce and herb yogurt over the eggplant to ensure all slices are well coated.
- Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and very finely minced red onion. Serve warm or at room temperature.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture, resulting in better frying texture.
- Use fire-roasted canned tomatoes for a smoky depth in the tomato sauce.
- The plant-based yogurt can be substituted with regular yogurt for a non-vegan version.
- Adjust Aleppo pepper flakes to taste for desired spiciness.
- This dish can be prepared ahead and tastes great served at room temperature.
Keywords: Borani Banjan, Eggplant, Middle Eastern, Vegan, Fried Eggplant, Spiced Tomato Sauce, Herb Yogurt
