Description
Borani Banjan is a traditional Middle Eastern dish featuring crispy fried eggplant layered with a flavorful spiced tomato sauce and topped with a refreshing plant-based yogurt mixture. This vegetarian recipe offers a delightful balance of textures and aromatic spices, making it a perfect appetizer or side dish for any meal.
Ingredients
Scale
Eggplant Preparation
- 2 lbs eggplant
- 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)
Yogurt Topping
- 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 Eggplant: Slice the eggplant into even rounds and sprinkle both sides generously with 2 teaspoons of salt. Let the slices sit for 30 minutes to draw out excess moisture and reduce bitterness.
- Rinse and Dry: After 30 minutes, rinse the salted eggplant slices thoroughly under cold water to remove the salt, then pat them completely dry using paper towels to ensure crisp frying.
- Fry Eggplant: Heat 1 cup of frying oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until they turn golden brown and tender on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Make Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cumin seeds; sauté until fragrant, about 1 minute. Stir in ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Add the canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt. Simmer gently, stirring occasionally, until the sauce thickens and flavors meld, about 15-20 minutes.
- Prepare Yogurt Topping: In a bowl, combine the unsweetened plant-based yogurt with lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix well to blend all flavors evenly.
- Assemble the Dish: In a serving dish, start with a layer of the yogurt mixture, followed by a layer of the spiced tomato sauce, then a layer of fried eggplant slices. Repeat layering if desired, finishing with a top layer of yogurt.
- Garnish and Serve: Garnish the top with fresh parsley leaves, a sprinkle of dried mint, and very finely minced red onion. Serve immediately or chilled for the flavors to meld.
Notes
- Salting the eggplant is essential to remove bitterness and excess moisture, helping it fry crispier.
- Use a neutral frying oil with a high smoke point for best frying results.
- Fire-roasted canned tomatoes add a smoky depth but regular diced tomatoes also work.
- The plant-based yogurt topping can be substituted with regular yogurt if not vegan.
- For a less spicy dish, reduce or omit the Aleppo pepper flakes.
- This dish can be served warm or chilled and tastes great the next day.
