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