Name: Borani Banjan Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 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 delicious Middle Eastern dish featuring tender fried eggplant layered with tangy tomato sauce and creamy spiced yogurt. This flavorful combination makes a perfect appetizer or side that’s both refreshing and comforting.

A close-up view of a dish with three layers of thick, grilled eggplant slices stacked on a white plate. The eggplant slices have a dark purple and golden-brown crispy edge, showing a slightly charred texture. On top of the eggplant, there is a layer of chunky red tomato sauce spread unevenly, giving a vibrant, textured look. White creamy sauce is drizzled over the top and sides, slightly melting into the tomato sauce. Thin slices of light purple onion and fresh green parsley leaves are scattered on the very top as garnish. Small green herb flakes are sprinkled over the whole dish, enhancing the colors and texture. The plate 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 ¼-inch thick pieces and sprinkle them with 2 teaspoons of salt. Let them sit for 30 minutes to draw out moisture.
Step 2: Rinse the eggplant slices under cold water to remove excess salt and pat them dry thoroughly with paper towels.
Step 3: Heat the frying oil in a large pan over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels to remove excess oil.
Step 4: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic, cumin seeds, ground coriander, ground cardamom, turmeric, and Aleppo pepper flakes. Sauté for about 1 minute until fragrant.
Step 5: Add the canned diced tomatoes, tomato paste, brown sugar, and ½ teaspoon salt to the saucepan. Simmer gently, stirring occasionally, until the sauce thickens, about 15-20 minutes.
Step 6: In a bowl, combine the plant-based yogurt with lemon zest, finely minced garlic, minced mint, minced parsley, and ¼ teaspoon salt. Mix well to create a flavorful yogurt topping.
Step 7: In a serving dish, layer the yogurt mixture, followed by the tomato sauce, then the fried eggplant. Repeat if desired to create a layered effect.
Step 8: Garnish the dish with parsley leaves, dried mint, and finely minced red onion before serving.

Tips & Variations

For a richer flavor, try roasting the eggplant instead of frying for a lighter version.
Use Greek yogurt instead of plant-based yogurt if you prefer dairy.
Add a splash of pomegranate molasses to the tomato sauce for a sweet-tart depth.
If Aleppo pepper is unavailable, substitute with mild crushed red pepper flakes.
Serve chilled or at room temperature for the best flavor.

Storage

Store Borani Banjan in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time. Reheat gently if desired, or enjoy cold as a refreshing dish.

How to Serve

This image shows a stack of three thick slices of cooked eggplant with a dark purple outer skin and soft golden-brown inside, each layer topped with chunky red tomato sauce. On the top slice, there is a layer of white creamy sauce that drips slightly over the side. Small pieces of chopped purple onion and fresh green herbs are scattered on top of the creamy sauce and tomato layers, giving a fresh look. The stack sits on a white plate with some drips of sauce and oil around the base, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is already vegan-friendly by using plant-based yogurt. Just ensure your frying oil and all spices are vegan certified if needed.

What is the best way to slice eggplant?

Slice the eggplant into roughly ¼-inch thick rounds or lengthwise strips for even cooking and to maintain a good texture in the layered dish.