Name: Borani Banjan Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 2 lbs eggplant; 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; Dried mint; Red onion (very finely minced)

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Introduction

Borani Banjan is a flavorful Middle Eastern eggplant dish that combines creamy yogurt, spiced tomato sauce, and crispy fried eggplant layers. This comforting recipe offers a balance of tangy, savory, and aromatic flavors, perfect as a side or a light main dish.

A close-up view of a dish with two thick layers of grilled eggplant slices that are golden brown with charred edges, stacked on a white plate. The top layer is covered with chunky red tomato sauce, some of which drips down the sides. White creamy sauce is drizzled generously over the eggplant and tomato sauce, creating a smooth contrast. Thin slices of purple onion and fresh green parsley leaves are scattered on top, adding color and texture. Small bits of dried herbs are sprinkled on the sauces, enhancing the visual detail. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs eggplant
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

Step 1: Slice the eggplant into ½-inch thick rounds and sprinkle both sides generously with 2 teaspoons of salt. Let them sit for 30 minutes to draw out moisture.
Step 2: Rinse the eggplant slices well under cold water to remove excess salt, then pat dry thoroughly with paper towels.
Step 3: Heat 1 cup of frying oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
Step 4: In a saucepan, warm 1 tablespoon olive oil over medium heat. 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. Sauté until fragrant, about 1-2 minutes.
Step 5: Stir in 14 oz canned diced tomatoes and 4 teaspoons tomato paste. Add 2 teaspoons brown sugar and ½ teaspoon salt, adjusting to taste. Simmer gently until the sauce thickens, about 15-20 minutes.
Step 6: In a bowl, mix 1 cup unsweetened plant-based yogurt with 1 teaspoon lemon zest, 1 teaspoon finely minced garlic, 2 teaspoons minced mint, 2 teaspoons minced parsley, and ¼ teaspoon salt. Stir until smooth and well combined.
Step 7: To assemble, spread a layer of the yogurt mixture in a serving dish. Add a layer of the tomato sauce, then arrange a layer of fried eggplant slices on top. Repeat the layers as desired, finishing with the tomato sauce.
Step 8: Garnish the dish with fresh parsley leaves, dried mint, and finely minced red onion before serving.

Tips & Variations

To reduce oil absorption, consider baking the eggplant slices at 400°F for 20-25 minutes instead of frying.
Use Greek yogurt or thick labneh instead of plant-based yogurt for a creamier texture if preferred.
Add a pinch of smoked paprika or substitute Aleppo pepper with mild chili flakes for a different spice profile.
For extra freshness, sprinkle toasted pine nuts over the finished dish before serving.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully after resting. Reheat gently in a microwave or serve chilled as a refreshing dish. Avoid reheating at high temperatures to preserve the yogurt’s texture.

How to Serve

A stack of three grilled eggplant slices, each thick and showing a rich purple skin with golden seared edges, is layered on a white plate. Between each eggplant layer is a chunky red tomato sauce, visible through the slightly soft texture of the eggplant. On top, there is a light drizzle of white yogurt sauce that spills slightly down the sides, mixed with chopped fresh green herbs and pieces of purple-red onion, adding color and texture contrast. The dish looks moist with a touch of olive oil on the plate, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, fresh tomatoes can be used. Peel and finely chop about 3 cups of ripe tomatoes, then cook them down until thickened to mimic the canned tomatoes’ texture.

Is it necessary to salt the eggplant before frying?

Salting helps draw out excess moisture and reduces bitterness, making the eggplant less soggy and improving its flavor and texture. It is recommended but can be skipped if short on time.