Borani Banjan Recipe

Introduction

Borani Banjan is a flavorful Persian eggplant dish featuring tender fried eggplant slices layered with a rich tomato sauce and a refreshing herb yogurt. It’s a delightful combination of smoky, tangy, and aromatic flavors that work perfectly as a side or light main course.

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 thoroughly under cool water until saltiness is gone, 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 each side for 3 to 4 minutes until golden and tender. Transfer to a plate lined with a clean towel to drain excess oil. Repeat with remaining eggplant, reheating oil as needed. Set aside.
3. Step 3: For the sauce, heat olive oil in a saucepan over medium heat. After 90 seconds, add garlic, cumin seeds, coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook for 1 minute, stirring constantly.
4. Step 4: Stir in diced tomatoes, tomato paste, brown sugar, and salt. Bring to a simmer, then reduce heat to low. Cook uncovered for 8 minutes, stirring occasionally, until thickened.
5. Step 5: Prepare the herb yogurt by mixing plant-based yogurt, lemon zest, finely minced garlic, mint, parsley, and ¼ teaspoon salt in a small bowl until evenly blended.
6. Step 6: To assemble, spread a thin layer of herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices over the yogurt. Add more sauce and herb yogurt on top, ensuring all eggplant is well coated.
7. Step 7: Serve warm or at room temperature, garnished with parsley leaves, dried mint, and finely minced red onion for extra freshness and crunch.

Tips & Variations

• Use fire-roasted diced tomatoes for a delicious smoky depth, or regular canned tomatoes for a milder flavor.
• For a richer dish, substitute part of the plant-based yogurt with a dollop of mayonnaise or sour cream.
• To reduce oil absorption, pat dry the eggplant slices well before frying and avoid overcrowding the pan.
• Add a pinch of smoked paprika to the sauce for extra smoky aroma.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or serve cold as a refreshing side dish. The flavors often meld and improve after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the eggplant instead of frying?

Yes, you can bake the eggplant slices at 400°F (200°C) for 20-25 minutes, flipping once halfway, until golden and tender. This is a lighter alternative to frying but may change the texture slightly.

Is this dish traditionally served hot or cold?

Borani Banjan can be enjoyed warm or at room temperature. Both temperatures highlight different aspects of its flavor, so you can serve it whichever way you prefer.

Borani Banjan Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

Borani Banjan is a traditional Middle Eastern dish featuring tender, fried eggplant slices layered with a rich, spiced tomato sauce and a refreshing herb-infused plant-based yogurt. This flavorful vegetarian recipe showcases the perfect balance of smoky, tangy, and savory notes, making it an ideal appetizer or side dish to enjoy warm or at room temperature.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Eggplant Preparation

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

Frying

• 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 Eggplant: Place the eggplant slices in a colander and sprinkle evenly with 2 teaspoons of salt. Let them sit for 30 minutes to draw out excess moisture.
2. Rinse and Dry: Rinse the salted eggplant slices thoroughly under cool water until the saltiness is gone. Pat them dry with a clean kitchen towel to ensure they fry properly.
3. Fry the Eggplant: Heat 1 cup of frying oil in a wide skillet over medium heat. When the oil is hot (after about 90 seconds), add eggplant slices in a single layer without crowding. Fry for 3 to 4 minutes per side until golden and tender. Transfer the fried slices to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, reheating oil if necessary.
4. Prepare the Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat until hot (about 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. Cook for 1 minute, stirring constantly to release aromas.
5. Simmer Sauce: Add 14 oz canned diced tomatoes, 4 teaspoons tomato paste, 2 teaspoons brown sugar, and ½ teaspoon salt to the pan. Stir thoroughly to combine. Bring to a simmer over medium heat, then reduce heat to low. Cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens.
6. Make 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. Mix well until evenly combined.
7. Assemble the Dish: Spread a thin layer of the herb yogurt on the bottom of a serving dish. Layer spoonfuls of tomato sauce and fried eggplant slices alternately over the yogurt. Spoon additional tomato sauce and herb yogurt over the plated eggplant to coat thoroughly.
8. Garnish and Serve: Garnish with fresh parsley leaves, dried mint, and finely minced red onion. Serve warm or at room temperature for best flavor.

Notes

• Salting the eggplant helps reduce bitterness and excess moisture for better frying results.
• Using fire-roasted diced tomatoes adds a smoky depth to the sauce.
• Plant-based yogurt keeps the dish vegan and adds a refreshing tang.
• You can adjust the Aleppo pepper flakes quantity for milder or spicier heat.
• Serve Borani Banjan as an appetizer, side dish, or part of a mezze platter.

Keywords: Borani Banjan, eggplant recipe, Middle Eastern appetizer, vegan eggplant dish, fried eggplant with yogurt sauce