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Borani Banjan: 7 Secrets to This Irresistible Dish

Borani Banjan
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Borani Banjan is a delightful Middle Eastern dish of crispy eggplant in spiced tomato sauce, topped with herbed yogurt.

Ingredients

Scale
  • 2 medium Eggplant
  • 1 teaspoon Salt
  • 1 can Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Paprika
  • 1 cup Yogurt
  • 1 tablespoon Fresh parsley
  • 1 tablespoon Fresh mint
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions

  1. Begin by slicing the eggplant into ½-inch thick rounds and sprinkle salt generously over them. Place the slices in a colander and let them sit for about 30 minutes.
  2. Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
  3. In a large frying pan, heat a generous amount of oil over medium-high heat. Carefully add the eggplant slices in batches, fry each side for about 3-4 minutes until golden brown and crispy.
  4. Transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.
  5. In the same pan, reduce the heat and sauté one diced onion for about 5 minutes until translucent. Stir in minced garlic, cumin, coriander, and paprika, cooking for another minute.
  6. Add canned tomatoes to the pan, stir well, and let the sauce cook for 10-15 minutes until thickened.
  7. In a serving dish, layer the crispy fried eggplant. Spoon half of the spiced tomato sauce over the eggplant, then repeat the layering process with the remaining eggplant and sauce.
  8. In a small bowl, mix the yogurt with parsley and mint, season with salt. Drizzle the herbed yogurt over the layered Borani Banjan just before serving.

Notes

  • Zucchini can be used for a lighter alternative.
  • Shallots can be substituted for onion.
  • Garlic can be omitted for a milder taste.
  • Adjust cumin and other spices for desired heat.
  • Plant-based yogurt works for a vegan option.

Nutrition

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