Name: Borani Banjan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 lbs. eggplant (peeled and sliced 1 cm.); 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)

Borani Banjan

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Borani Banjan is a vibrant Middle Eastern dish that showcases crispy fried eggplant layered with a rich spiced tomato sauce and a refreshing herbed yogurt. This colorful recipe is perfect for any gathering, whether served as an appetizer, side dish, or part of a larger mezze platter. The delightful combination of textures and flavors will impress your guests and leave them asking for more. Plus, it’s easy to make and suitable for various dietary preferences, making it a fantastic addition to your culinary repertoire.

Author: Megan
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: Middle Eastern

Ingredients

Scale

2 lbs. eggplant (peeled and sliced 1 cm.)
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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Instructions

Prepare the eggplant by salting and letting it sit in a colander for 30 minutes. Rinse and pat dry.
Fry the eggplant slices in hot oil until golden brown on both sides; set aside on paper towels.
In a saucepan, sauté garlic and spices in olive oil before adding tomatoes, tomato paste, sugar, and salt. Simmer until thickened.
Mix plant-based yogurt with lemon zest, garlic, mint, parsley, and salt for the herb yogurt.
Assemble by layering herb yogurt, eggplant slices, and spiced tomato sauce in a serving dish.
Serve warm or at room temperature, garnished with fresh herbs.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 8g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 6g
Cholesterol: 0mg

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