Borani Banjan

Borani Banjan is a delightful dish that brings together crispy fried eggplant, a rich spiced tomato sauce, and a refreshing herby yogurt. This Middle Eastern-inspired recipe is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy family meal. The combination of textures and flavors makes it a standout choice on your table or as part of a mezze spread. Get ready to impress your guests with this unique and tasty dish!

Why You’ll Love This Recipe

• Flavorful Layers: The contrast between the crispy eggplant and the savory tomato sauce creates an irresistible flavor explosion.
• Easy to Make: With simple steps and common ingredients, this recipe is approachable for cooks of all skill levels.
• Versatile Dish: Borani Banjan can be served warm or at room temperature, making it perfect for gatherings or meal prep.
• Health-Conscious Choice: Packed with vegetables and plant-based yogurt, it’s a nutritious option that doesn’t compromise on taste.
• Customizable Ingredients: Feel free to adjust spices and herbs according to your preferences for a personal touch.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything ready will streamline your preparation.

Essential Tools and Equipment

• Skillet
• Saucepan
• Colander
• Kitchen towels
• Mixing bowls

Importance of Each Tool

• Skillet: A wide skillet allows for even frying of the eggplant without crowding, ensuring perfect crispiness.
• Saucepan: For making the rich tomato sauce, a saucepan provides the right depth to simmer ingredients effectively.
• Colander: Using a colander helps draw out moisture from the eggplant, which is crucial for achieving that desired crispy texture.

Ingredients

For the Eggplant

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

For the Spiced 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)

For the Herby 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)

How to Make Borani Banjan

Step 1: Prepare the Eggplant

1. Place the eggplant slices in a colander and sprinkle evenly with salt.
2. Allow them to sit for 30 minutes to release excess moisture.
3. Rinse thoroughly under cool water until no noticeable saltiness remains. Pat dry with a clean kitchen towel.

Step 2: Fry the Eggplant

1. Heat frying oil in a wide skillet over medium heat.
2. After about 90 seconds, when the oil is hot, add eggplant slices in a single layer without crowding.
3. Fry for 3 to 4 minutes per side until golden and tender.
4. Transfer fried eggplant to a plate lined with kitchen towels to absorb excess oil.
5. Repeat with remaining eggplant slices as needed.

Step 3: Make the Spiced Tomato Sauce

1. In a saucepan, heat olive oil over medium heat for about 90 seconds until hot.
2. Add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for 1 minute while stirring constantly.
3. Stir in diced tomatoes, tomato paste, brown sugar, and salt; mix well.
4. Bring mixture to a simmer over medium heat; reduce heat to low and cook uncovered for 8 minutes while stirring occasionally until thickened.

Step 4: Prepare Herby Yogurt

1. In a small bowl, combine plant-based yogurt, lemon zest, minced garlic, mint, parsley, and salt.
2. Mix thoroughly until evenly combined.

Step 5: Assemble Borani Banjan

1. Spread a thin layer of herby yogurt at the bottom of a serving dish.
2. Layer spoonfuls of spiced tomato sauce followed by fried eggplant slices over yogurt.
3. Spoon additional sauce and herby yogurt over top until all components are well coated.

Step 6: Serve

Garnish with parsley leaves, dried mint, and finely minced red onion before serving warm or at room temperature.

Enjoy your delicious Borani Banjan as an impressive side dish or part of an inviting mezze platter!

How to Serve Borani Banjan

Serving Borani Banjan is all about creating a delightful experience that highlights its rich flavors. This dish can be enjoyed in various ways that complement its crispy eggplant and spiced tomato sauce.

As Part of a Mezze Platter

• Include Borani Banjan on a large platter with other small dishes like hummus, baba ganoush, and stuffed grape leaves for a vibrant spread.

With Fresh Pita Bread

• Serve warm Borani Banjan with soft pita bread. Guests can scoop up the layers, making it an interactive meal.

Accompanied by Rice

• Pair the dish with fluffy basmati rice to soak up the delicious sauce. This adds heartiness and balances the meal.

Topped with Fresh Herbs

• Garnish with extra parsley and mint just before serving for an aromatic touch that enhances its freshness.

How to Perfect Borani Banjan

To achieve the best results when making Borani Banjan, consider these simple tips.

• Choose quality eggplant: Look for firm, shiny eggplants without blemishes to ensure a rich flavor and smooth texture.
• Salt the eggplant: Salting before frying helps draw out moisture and bitterness, resulting in crispier slices.
• Heat oil properly: Ensure the frying oil is hot enough before adding eggplant slices; this prevents them from absorbing too much oil.
• Layer thoughtfully: When assembling, layer yogurt and sauce carefully to prevent the eggplant from becoming soggy.
• Serve at room temperature: Allowing Borani Banjan to sit for a bit enhances its flavors and makes it easier to serve.

Best Side Dishes for Borani Banjan

Pairing side dishes with your Borani Banjan can elevate your meal. Here are some excellent options that complement its flavors:

1. Tabbouleh: A refreshing parsley salad mixed with bulgur, tomatoes, and lemon juice adds brightness to your plate.
2. Fattoush: This crunchy salad features mixed greens, radishes, and crispy pita chips tossed in a tangy dressing.
3. Roasted Vegetables: Seasonal roasted vegetables seasoned with olive oil bring warmth and additional texture.
4. Chickpea Salad: A protein-packed salad made with chickpeas, cucumbers, tomatoes, and herbs for added crunch.
5. Cucumber Yogurt Salad: A cool yogurt-based salad balances the spices in Borani Banjan perfectly.
6. Grilled Flatbreads: Soft flatbreads brushed with olive oil make excellent accompaniments for dipping into sauces or yogurt.

Common Mistakes to Avoid

Making Borani Banjan can seem simple, but a few common mistakes can affect your dish. Here are some pitfalls to steer clear of:

• Overcooking the Eggplant: Frying the eggplant for too long can lead to a mushy texture. Aim for golden brown, about 3 to 4 minutes per side.
• Not Salting the Eggplant: Skipping the salting step may result in bitter eggplant. Always salt and let it sit to draw out excess moisture.
• Ignoring Fresh Herbs: Fresh herbs add vibrant flavor. Don’t substitute dried herbs as they won’t provide the same freshness and taste.
• Rushing the Sauce: Cooking the sauce at high heat may cause it to burn. Simmer gently for the best flavor and texture.
• Serving Cold: While Borani Banjan can be served at room temperature, serving it warm enhances its flavors. Consider warming it slightly before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Allow the dish to cool completely before sealing to prevent condensation.

Freezing Borani Banjan

• Freeze in a freezer-safe container for up to 2 months.
• Layer parchment paper between eggplant slices if stacking to avoid sticking.

Reheating Borani Banjan

• Oven: Preheat the oven to 350°F (175°C) and bake for about 15-20 minutes until warmed through.
• Microwave: Heat in short bursts of 1 minute, stirring in between until hot.
• Stovetop: Warm over low heat in a skillet, adding a splash of water or broth if needed to keep it moist.

Frequently Asked Questions

Here are some common questions about making Borani Banjan:

What is Borani Banjan?

Borani Banjan is a Middle Eastern dish featuring crispy fried eggplant layered with spiced tomato sauce and topped with herbed yogurt.

Can I make Borani Banjan vegan?

Yes! The recipe already uses plant-based yogurt, making it suitable for vegans.

How do I customize my Borani Banjan?

You can customize this dish by adding different spices or vegetables according to your taste preferences. Try adding bell peppers or zucchini!

What should I serve with Borani Banjan?

Borani Banjan pairs well with pita bread, rice, or as part of a mezze platter alongside hummus and tabbouleh.

Final Thoughts

Borani Banjan is a delightful dish that combines rich flavors and textures, making it perfect for any occasion. Its versatility allows for many customization options, so don’t hesitate to experiment with different spices or herbs. We encourage you to try this recipe and impress your friends and family!