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Borani Banjan Recipe

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★★★★★

4.8 from 95 reviews

Borani Banjan is a traditional Middle Eastern eggplant dish featuring tender fried eggplant slices layered with a rich, spiced tomato sauce and a refreshing herb-infused plant-based yogurt. This flavorful recipe balances fragrant spices like cumin, cardamom, and Aleppo pepper with the creaminess of yogurt, creating a delightful appetizer or side dish served warm or at room temperature.

Ingredients

Scale

Eggplant and Frying

  • 2 lbs. eggplant (peeled and sliced 1 cm thick)
  • 2 teaspoons salt (for salting eggplant)
  • 1 cup frying oil (canola, vegetable, or sunflower oil)
  • 1 tablespoon olive oil

Spices and 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

Garnishes

  • 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 the 2 teaspoons of salt. Let them sit for 30 minutes to draw out excess moisture, which will help reduce bitterness and improve texture.
  2. Rinse and dry eggplant: After salting, rinse the eggplant slices thoroughly under cool water until no salty taste remains. Pat them dry carefully with a clean kitchen towel to ensure proper frying.
  3. Fry the 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 fried slices to a plate lined with paper towels to soak up excess oil. Repeat with remaining slices, reheating oil between batches as needed.
  4. Prepare the tomato sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. After 90 seconds, add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Stir constantly and cook for 1 minute until fragrant.
  5. Simmer the sauce: Stir in diced tomatoes, tomato paste, brown sugar, and salt. Bring the mixture to a simmer over medium heat, then reduce heat to low. Let the sauce cook uncovered for 8 minutes, stirring occasionally, until it thickens.
  6. Make the herb yogurt: In a small bowl, combine unsweetened plant-based yogurt, lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix until smooth and evenly incorporated.
  7. Assemble the dish: Spread a thin layer of the herb yogurt on the bottom of a serving dish. Add layers of tomato sauce and fried eggplant slices alternately. Spoon additional tomato sauce and herb yogurt over the top, making sure the eggplant is well coated.
  8. Garnish and serve: Garnish with fresh parsley leaves, dried mint, and finely minced red onion. Serve the dish warm or at room temperature for best flavor.

Notes

  • Salting the eggplant is essential for removing bitterness and excess moisture, which improves texture and flavor.
  • If you prefer, you can bake the eggplant slices as a healthier alternative, but frying gives the traditional rich taste.
  • For the yogurt, any unsweetened plant-based variety like almond or coconut yogurt works well.
  • Aleppo pepper flakes add mild heat and flavor; if unavailable, substitute with crushed red pepper flakes or smoked paprika with a pinch of cayenne.
  • The dish can be served as an appetizer, side, or vegetarian main dish.
  • Leftovers taste great reheated or cold and can be stored for up to 3 days in the refrigerator.

Keywords: Borani Banjan, Eggplant recipe, Middle Eastern appetizer, Fried eggplant, Plant-based yogurt sauce, Vegan eggplant dish

Find it online: https://www.cheftara.com/borani-banjan-recipe-2/