Borani Banjan (Persian Eggplant with Tomato Herb Yogurt) Recipe

Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish featuring layers of fried eggplant, spiced tomato sauce, and refreshing herb yogurt. It’s perfect as a side or a light main, offering a lovely balance of savory, tangy, and aromatic flavors.

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. Rinse the slices thoroughly under cool water until no noticeable saltiness remains, then pat dry with a clean kitchen towel.
2. Step 2: Heat frying oil in a wide skillet over medium heat. After about 90 seconds, when hot, add eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes per side until golden and tender. Transfer to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, 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 for 1 minute, stirring constantly to release aromas.
4. Step 4: Add diced tomatoes, tomato paste, brown sugar, and salt to the pan. Stir to combine, bring to a simmer, then reduce heat to low. Cook uncovered for 8 minutes, stirring occasionally, until sauce thickens.
5. Step 5: Prepare the herb yogurt by mixing plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and salt in a small bowl until evenly combined.
6. Step 6: To assemble, spread a thin layer of the herb yogurt in the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices over the yogurt. Top with additional sauce and herb yogurt, ensuring all eggplant slices are well coated.
7. Step 7: Serve the Borani Banjan warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion.

Tips & Variations

• For a lighter version, bake the eggplant slices instead of frying to reduce oil absorption.
• If you prefer a spicier dish, increase the Aleppo pepper or add a pinch of cayenne pepper.
• Use Greek yogurt instead of plant-based yogurt if not avoiding dairy.
• Adding toasted pine nuts on top provides a nice crunch and extra flavor.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time but the eggplant may lose some texture. Reheat gently in a microwave or serve chilled as a refreshing side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Borani Banjan ahead of time?

Yes, it’s ideal to prepare it a few hours in advance or the day before to allow the flavors to meld. Just store it refrigerated and bring it to room temperature before serving.

What can I serve with Borani Banjan?

This dish pairs well with flatbreads, rice, grilled meats, or as part of a mezze spread with other Middle Eastern appetizers.

Borani Banjan (Persian Eggplant with Tomato Herb Yogurt) Recipe

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★★★★★

4.6 from 147 reviews

Borani Banjan is a classic Persian-inspired eggplant dish featuring golden-fried eggplant slices layered with a rich, spiced tomato sauce and topped with a refreshing herbaceous plant-based yogurt. This flavorful and vibrant recipe combines warm spices like cardamom and Aleppo pepper with the creamy tang of lemon-infused yogurt, making it an excellent appetizer or side dish served warm or at room temperature.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Persian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant

• 2 lbs. eggplant (peeled and sliced 1 cm thick)
• 2 teaspoons salt (for sweating eggplant)
• 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 Eggplant: Place the peeled, sliced eggplant in a colander and evenly sprinkle with 2 teaspoons of salt. Let sit for 30 minutes to draw out excess moisture. Then rinse thoroughly under cool water to remove saltiness and pat dry completely with a clean kitchen towel.
2. Fry Eggplant: Heat 1 cup of frying oil in a wide skillet over medium heat. After about 90 seconds, when the oil is hot, add eggplant slices in a single layer without crowding. Fry each side for 3 to 4 minutes until golden and tender. Transfer the fried slices to a plate lined with a clean towel to soak up excess oil. Repeat until all eggplant is cooked, adding more oil as needed and reheating the pan before adding more slices. Set aside.
3. Make Tomato Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. When hot, add the minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Stir and cook for 1 minute to release aromas. Add diced tomatoes, tomato paste, brown sugar, and salt; stir well to combine. Bring to a simmer, then reduce heat to low and cook uncovered for 8 minutes, stirring occasionally, until sauce thickens slightly.
4. Prepare Herb Yogurt: In a small bowl, combine plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and salt. Stir thoroughly until all ingredients are evenly incorporated.
5. Assemble Dish: Spread a thin layer of herb yogurt at the bottom of a serving dish. Layer spoonfuls of the tomato sauce and fried eggplant slices over the yogurt. Top the eggplant with additional tomato sauce and herb yogurt, ensuring all pieces are coated well.
6. Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and finely minced red onion. Serve warm or at room temperature for the best flavor and texture.

Notes

• Salting the eggplant is crucial to remove bitterness and excess moisture, which also helps achieve a better frying result.
• Use a neutral frying oil with a high smoke point such as canola or sunflower oil for frying eggplant.
• Allow the frying oil to get hot before adding eggplant slices to ensure golden, crispy texture.
• If preferred, substitute plant-based yogurt with regular plain yogurt for a non-vegan version.
• This dish can be served as an appetizer, side, or light main dish, and pairs well with flatbreads or rice.
• Adjust spice levels by varying the amount of Aleppo pepper flakes according to taste.

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