Borani Banjan Recipe
Borani Banjan is a classic Middle Eastern eggplant dish featuring layers of golden-fried eggplant slices, a rich spiced tomato sauce, and a creamy herbed yogurt mixture. This flavorful and comforting recipe combines aromatic spices, garlic, and fresh herbs for a perfect balance of savory, tangy, and fresh notes, making it an ideal appetizer or side dish.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Eggplant Preparation
- 2 lbs eggplant
- 2 teaspoons salt
- 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)
Yogurt Mixture
- 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
- Prepare the Eggplant: Slice the eggplant into desired thickness and sprinkle evenly with 2 teaspoons salt. Let the slices sit for 30 minutes to draw out excess moisture, which helps reduce bitterness and prevents sogginess during frying.
- Rinse and Dry: After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry using paper towels to prepare for frying.
- Fry the Eggplant: Heat 1 cup of frying oil in a deep skillet or frying pan over medium-high heat. Fry the eggplant slices in batches until they turn golden brown on both sides, about 3-4 minutes per side. Transfer to paper towels to drain excess oil.
- Make the Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 4 teaspoons of minced garlic and sauté until fragrant. Stir in cumin seeds, ground coriander, ground cardamom, turmeric, and Aleppo pepper flakes, cooking briefly to release the spices’ aromas.
- Simmer Tomatoes: Add the canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt to the pan. Stir well and simmer the sauce gently until it thickens, about 15-20 minutes. Adjust seasoning as needed.
- Prepare the Yogurt Mixture: In a bowl, combine 1 cup unsweetened plant-based yogurt with lemon zest, finely minced garlic, minced mint and parsley, and ¼ teaspoon salt. Mix thoroughly to create a fresh and flavorful yogurt layer.
- Assemble the Borani Banjan: In a serving dish, layer a base of the yogurt mixture, followed by a layer of thickened tomato sauce, and finish with fried eggplant slices. Repeat layers if desired for presentation and extra flavor.
- Garnish and Serve: Garnish the assembled dish with fresh parsley leaves, dried mint, and finely minced red onion for added texture and a burst of fresh herbaceous flavor. Serve at room temperature or chilled as an appetizer or side dish.
Notes
- Salting the eggplant is crucial to remove bitterness and excess moisture, ensuring a better texture after frying.
- Using fire-roasted canned tomatoes adds a smoky depth to the tomato sauce but regular diced tomatoes work as well.
- Frying the eggplant in batches prevents overcrowding and ensures even crispiness.
- You can substitute plant-based yogurt with regular yogurt if dairy is not an issue.
- This dish is perfect served as a mezze or alongside grilled meats and flatbreads.
Keywords: Borani Banjan, eggplant recipe, Middle Eastern appetizer, fried eggplant, spiced tomato sauce, herbed yogurt, vegan borani
Find it online: https://islawhite.com/borani-banjan-recipe/
