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Borani Banjan Recipe

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★★★★★

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.

Ingredients

Scale

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

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