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

Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish that combines tender fried eggplant slices with a spiced tomato sauce and creamy herb yogurt. This comforting recipe is perfect for a light meal or as part of a mezze platter, offering a delightful blend of textures and aromas.

Ingredients

• 2 lbs. eggplant (peeled and sliced 1 cm.)
• 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 release excess moisture.
2. Step 2: Rinse the eggplant slices thoroughly under cool water until the saltiness is gone. Pat them dry with a clean kitchen towel.
3. Step 3: Heat 1 cup of frying oil in a wide skillet over medium heat. After about 90 seconds, when the oil is hot, add the eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes per side until golden and tender. Drain on paper towels and repeat with remaining slices, adding more oil and letting it reheat as needed. Set aside.
4. Step 4: Heat 1 tablespoon olive oil in a saucepan over medium heat. After 90 seconds, add the minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook, stirring constantly, for 1 minute.
5. Step 5: Stir in the canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Bring to a simmer, then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally until the sauce thickens.
6. Step 6: In a small bowl, combine plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt. Mix thoroughly to create the herb yogurt.
7. Step 7: To assemble, spread a thin layer of herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant over the yogurt. Top with more tomato sauce and herb yogurt, making sure the eggplant is well coated.
8. Step 8: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• For a richer flavor, use fire-roasted canned tomatoes if available.
• Try substituting Greek yogurt instead of plant-based for a creamier texture if you prefer dairy.
• If you want to reduce oil, oven-roast the eggplant slices instead of frying, brushing them lightly with oil before roasting at 400°F (200°C) until tender and golden.
• Add a pinch of smoked paprika or chili flakes to the tomato sauce for extra heat and depth.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. Reheat gently in a skillet or enjoy cold as a refreshing dish. The herb yogurt topping is best added fresh before serving to maintain its vibrant flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Borani Banjan ahead of time?

Yes, you can prepare the tomato sauce and fry the eggplant slices ahead of time. Store them separately and assemble just before serving to preserve the texture and freshness of the herb yogurt.

What can I serve with Borani Banjan?

This dish pairs well with warm pita bread, rice, or as part of a larger mezze spread alongside hummus and fresh salads.

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

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★★★★★

4.9 from 764 reviews

Borani Banjan is a flavorful Persian eggplant dish featuring fried eggplant slices layered with a spiced tomato sauce and a refreshing herb-infused plant-based yogurt. This vibrant, aromatic recipe combines Middle Eastern spices with creamy, tangy yogurt and fresh herbs, making for a perfect warm or room-temperature appetizer or side dish.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Persian
• 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. Salt the Eggplants: Place the sliced eggplants in a colander and sprinkle them evenly with 2 teaspoons of salt. Let them sit for 30 minutes to draw out excess moisture, then thoroughly rinse under cool water to remove excess salt. Pat dry with a clean kitchen towel.
2. Fry the Eggplants: Heat 1 cup of frying oil in a wide skillet over medium heat. Once heated for 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 the fried eggplants to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating the oil before each batch.
3. Prepare the Tomato Sauce: In a saucepan, heat 1 tablespoon 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 to release the spices’ aromas.
4. Simmer the 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 to low. Cook uncovered for 8 minutes, stirring occasionally, allowing the sauce to thicken.
5. Make the Herb Yogurt: In a small bowl, combine 1 cup unsweetened plant-based yogurt, 1 teaspoon lemon zest, 1 teaspoon finely minced garlic, 2 teaspoons minced mint, 2 teaspoons minced parsley, and ¼ teaspoon salt. Stir thoroughly until evenly mixed.
6. Assemble the 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 on top. Spoon additional tomato sauce and herb yogurt over the eggplants, ensuring all slices are well coated.
7. Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and finely minced red onion. Serve warm or at room temperature.

Notes

• Salting the eggplant helps reduce bitterness and excess moisture for crisper frying.
• Use a neutral frying oil like canola or sunflower for best results and to avoid overpowering flavors.
• For a traditional variation, regular yogurt can be used instead of plant-based yogurt if preferred.
• Ensure not to overcrowd the pan while frying so the eggplant crisps evenly.
• The dish can be prepared ahead and served at room temperature, making it great for entertaining.

Keywords: Borani Banjan, Persian eggplant dish, eggplant with tomato sauce, vegan Persian recipes, Middle Eastern appetizers, fried eggplant, herb yogurt sauce