Name: Borani Banjan
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 lbs eggplant (peeled and sliced); 4 teaspoons garlic (minced); 14 oz canned diced tomatoes; 1 cup unsweetened plant-based yogurt; 2 teaspoons salt; 1 cup frying oil (canola, vegetable, or sunflower oil); 1 tablespoon olive oil; ½ teaspoon cumin seeds; 1 teaspoon ground coriander; ½ teaspoon ground cardamom; ½ teaspoon turmeric; 1 teaspoon Aleppo pepper flakes; 4 teaspoons tomato paste; 2 teaspoons brown sugar; ½ teaspoon salt (or to taste); 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-inspired dish that showcases the delightful combination of crispy fried eggplant, a rich spiced tomato sauce, and a refreshing herbed yogurt dip. This vegetarian delight not only adds stunning color to your table but also offers an explosion of flavors that will captivate your taste buds. Perfect for any occasion—whether as a standalone main dish or as part of a mezze platter—Borani Banjan is sure to impress your guests and leave them craving more. Easy to prepare, this recipe highlights the natural beauty of eggplant while being adaptable for different tastes.

Author: Amanda
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 6
Category: Main
Method: Frying
Cuisine: Middle Eastern

Ingredients

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2 lbs eggplant (peeled and sliced)
4 teaspoons garlic (minced)
14 oz canned diced tomatoes
1 cup unsweetened plant-based yogurt
2 teaspoons salt
1 cup frying oil (canola, vegetable, or sunflower oil)
1 tablespoon olive oil
½ teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon turmeric
1 teaspoon Aleppo pepper flakes
4 teaspoons tomato paste
2 teaspoons brown sugar
½ teaspoon salt (or to taste)
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 the slices and letting them sit in a colander for 30 minutes. Rinse and pat dry.
Heat frying oil in a skillet over medium heat. Fry eggplant slices until golden brown on both sides and transfer to absorb excess oil.
Make the tomato sauce by sautéing garlic and spices in olive oil before adding diced tomatoes and simmering until thickened.
Combine plant-based yogurt with lemon zest, garlic, mint, parsley, and salt.
Assemble the dish by layering herb yogurt, tomato sauce, and fried eggplant in a serving dish.
Garnish with parsley leaves, dried mint, and red onion before serving warm or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 5g
Sodium: 410mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg

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