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Borani Banjan Recipe

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★★★★★

4.6 from 111 reviews

Borani Banjan is a traditional Middle Eastern layered eggplant dish featuring crispy fried eggplant slices, a rich spiced tomato sauce, and a refreshing herb-infused plant-based yogurt topping. This flavorful vegetarian recipe balances savory, tangy, and aromatic notes, making it a perfect appetizer or side dish for Mediterranean-inspired meals.

Ingredients

Scale

Eggplant and Frying

  • 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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Salt the eggplant well and let it sit to reduce bitterness and prevent sogginess when fried.
  • Use a neutral oil with a high smoke point for frying, such as canola or sunflower oil.
  • If preferred, grill the eggplant slices instead of frying for a lighter version.
  • Plant-based yogurt works best to keep this dish vegan-friendly, but traditional yogurt can be used if preferred.
  • Adjust Aleppo pepper flakes to taste depending on desired heat level.

Keywords: Borani Banjan, eggplant, fried eggplant, Middle Eastern appetizer, plant-based yogurt, tomato sauce, vegan, vegetarian, spiced tomato

Find it online: https://hannahdelgado.com/borani-banjan-recipe/