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Borani Banjan

Borani Banjan
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Borani Banjan is a delightful Middle Eastern dish that features layers of crispy fried eggplant, rich spiced tomato sauce, and a refreshing herbed yogurt topping. This beautiful recipe is not only visually appealing but also packed with flavors, making it an ideal choice for dinner parties, family gatherings, or as part of a mezze spread. The contrast between the crispy eggplant and the savory tomato sauce creates a satisfying experience in every bite. Plus, it’s a healthy option that can be customized to suit your taste preferences. Prepare to impress your guests with this flavorful and versatile dish!

Ingredients

Scale
  • 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
  • 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)

Instructions

  1. Place the eggplant slices in a colander and sprinkle evenly with salt. Allow them to sit for 30 minutes to release excess moisture.
  2. Rinse thoroughly under cool water until no noticeable saltiness remains. Pat dry with a clean kitchen towel.
  3. Heat 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.
  4. Fry for 3 to 4 minutes per side until golden and tender. Transfer fried eggplant to a plate lined with kitchen towels to absorb excess oil. Repeat with remaining eggplant slices as needed.
  5. In a saucepan, heat olive oil over medium heat for about 90 seconds until hot. Add garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for 1 minute while stirring constantly.
  6. Stir in diced tomatoes, tomato paste, brown sugar, and salt; mix well. Bring mixture to a simmer over medium heat; reduce heat to low and cook uncovered for 8 minutes while stirring occasionally until thickened.
  7. In a small bowl, combine plant-based yogurt, lemon zest, minced garlic, mint, parsley, and salt. Mix thoroughly until evenly combined.
  8. Spread a thin layer of herby yogurt at the bottom of a serving dish. Layer spoonfuls of spiced tomato sauce followed by fried eggplant slices over yogurt. Spoon additional sauce and herby yogurt over top until all components are well coated.
  9. Garnish with parsley leaves, dried mint, and finely minced red onion before serving warm or at room temperature.

Nutrition

Find it online: https://goldenrecipetime.com/borani-banjan/