Name: Savory Borani Banjan: Crispy Eggplant with Spiced Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 medium Eggplant (Substitution: Zucchini can be used for a lighter alternative.); 1 teaspoon Salt (Used to draw out bitterness.); 1 can Tomatoes (Use canned tomatoes for convenience.); 1 medium Onion (Shallots can be substituted.); 2 cloves Garlic (Can be omitted for a milder taste.); 1 teaspoon Cumin (Adjust quantities for desired spice levels.); 1 teaspoon Coriander; 1 teaspoon Paprika; 1 cup Yogurt (Substitution: Use plant-based yogurt for a vegan option.); 1 tablespoon Fresh parsley; 1 tablespoon Fresh mint (Any fresh herb can be used.); 1 teaspoon Salt (Essential for enhancing flavors.); 1 teaspoon Pepper

The kitchen filled with a warm, cozy aroma as I flipped the fried eggplant for my latest endeavor: Borani Banjan. This delightful Middle Eastern dish combines crispy eggplant in a luscious spiced tomato sauce, topped with a refreshing herbed yogurt that truly elevates the meal. It’s not just a feast for the eyes; the harmony of textures makes Borani Banjan a real crowd-pleaser, perfect for family dinners or casual gatherings with friends. Plus, it’s a fantastic vegetarian option that can easily be made gluten-free with a plant-based yogurt swap. Whether you’re an experienced home-chef or just starting your culinary journey, you’ll find this recipe easy to follow and utterly satisfying. What’s your favorite dish to serve at a cozy get-together?

Why is Borani Banjan so special?

Irresistible Flavors: The fusion of crispy eggplant and spiced tomato sauce creates a dish bursting with flavor that transports you straight to the heart of the Middle East.

Crowd-Pleasing Appeal: Ideal for sharing, this dish captivates both vegetarian and meat-loving friends alike—everyone loves a hearty, delicious meal!

Easy to Prepare: Even novice cooks can master this dish with simple steps, making it a great choice for those wanting to impress at dinner parties or family gatherings.

Versatile Options: Customize your Borani Banjan by adding roasted bell peppers or even a kick of chili if you’re feeling adventurous.

Storing Made Simple: You can prepare it ahead of time and store leftovers effortlessly, making it a perfect make-ahead option for busy weeks.

Dive into this delightful recipe and discover why it’s a staple that deserves a place on your dinner table!

Borani Banjan Ingredients

For the Eggplant
• Eggplant – The star of this dish, providing a crispy texture when fried. Substitution: Zucchini can be used for a lighter alternative.
• Salt – Used to draw out bitterness from the eggplant, ensuring it’s flavorful.

For the Spiced Tomato Sauce
• Tomatoes – Creates the rich base of the sauce, offering natural sweetness. Use canned tomatoes for convenience.
• Onion – Adds depth and sweetness to the sauce. Shallots can be substituted for a milder flavor.
• Garlic – Brings aromatic richness and enhances overall flavor. Can be omitted for a milder taste.
• Cumin – Adds warmth and earthiness to the dish. Adjust quantities for desired spice levels.
• Coriander – Provides a subtle citrusy flavor for added complexity.
• Paprika – Imparts a smoky undertone that complements the tomatoes beautifully.

For the Herbed Yogurt
• Yogurt – Offers a creamy, tangy finish to the dish. Substitution: Use plant-based yogurt for a vegan option.
• Fresh parsley – Adds brightness and freshness to the herbed yogurt.
• Fresh mint – Complements the yogurt with a refreshing note. Any fresh herb can be used, such as cilantro or dill.

For Seasoning
• Salt and Pepper – Essential for enhancing and balancing all flavors in the dish.

Step‑by‑Step Instructions for Borani Banjan

Step 1: Prepare the Eggplant
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; this process draws out bitterness and excess moisture. After time is up, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels until they’re moisture-free and ready for frying.

Step 2: Fry the Eggplant
In a large frying pan, heat a generous amount of oil over medium-high heat until glistening and hot (around 350°F or 175°C). Carefully add the eggplant slices in batches, ensuring not to overcrowd the pan to allow proper frying. Fry each side for about 3-4 minutes or until they are beautifully golden brown and crispy. Once done, transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.

Step 3: Make the Spiced Tomato Sauce
With the same pan, reduce the heat to medium and add a splash more oil if needed. Sauté one diced onion for about 5 minutes or until it turns translucent and soft. Then, stir in minced garlic, cumin, coriander, and paprika, letting them cook for another minute until fragrant. This step enhances the spices, ensuring they bloom beautifully for the Borani Banjan sauce.

Step 4: Incorporate the Tomatoes
Add a can of diced tomatoes (or freshly chopped tomatoes) to the softened onions and spices in the pan. Stir well, letting the combination come to a gentle simmer. Allow the sauce to cook for 10-15 minutes, occasionally stirring, until it thickens slightly and all flavors meld beautifully. You should notice the sauce darkening and adopting a rich, inviting aroma that fills your kitchen.

Step 5: Assemble the Dish
In a serving dish, start layering the crispy fried eggplant. Carefully spoon half of the spiced tomato sauce over the eggplant, ensuring each slice is covered. Repeat the layering process with the remaining eggplant and top it all off with the rest of the sauce. This step creates a beautiful, inviting presentation that showcases the essence of Borani Banjan.

Step 6: Prepare the Herbed Yogurt
In a small bowl, mix the yogurt with finely chopped fresh parsley and mint, stirring until the herbs are evenly incorporated. Season the herbed yogurt with a pinch of salt, tasting to adjust the flavor as desired. This creamy topping adds a refreshing contrast to the warm, spiced eggplant and tomato layers, completing your Borani Banjan dish.

Step 7: Serve and Enjoy
Just before serving, drizzle the herbed yogurt generously over the layered Borani Banjan. Optionally, garnish with extra herbs or finely chopped onion for an added burst of freshness and color. Serve warm or at room temperature with pita bread, rice, or as part of a lively mezze platter. Every bite of this beautifully crafted dish will invite your friends and family back for seconds!

How to Store and Freeze Borani Banjan

Fridge: Store leftover Borani Banjan in an airtight container for up to 3 days. This ensures the flavors stay fresh and vibrant for your next meal.
Freezer: For long-term storage, freeze portions in airtight containers for up to 2 months. This makes it easy to enjoy this flavorful dish whenever you crave it!
Reheating: To reheat, gently warm it in the oven or on the stovetop over low heat. This helps maintain the crispy texture of the eggplant while ensuring the spiced sauce and herbed yogurt remain delicious.
Make-Ahead Tip: Prepare Borani Banjan in advance and store it to enjoy on busy days. The flavors deepen after a day in the fridge, making it even tastier!

Make Ahead Options

These delicious Borani Banjan are perfect for meal prep enthusiasts! You can prep the eggplant by slicing and salting it up to 24 hours in advance; just rinse, pat dry, and store in an airtight container in the fridge. For the spiced tomato sauce, prepare it up to 3 days ahead and refrigerate in a separate container. On the day you plan to serve, simply reheat the sauce gently on the stovetop while frying the eggplant fresh for that crispy texture. Finally, layer your eggplant and sauce, then top with the herbed yogurt just before serving for a dish that’s just as delicious as if made fresh! This advance prep truly saves time, letting you enjoy your meal with loved ones.

Expert Tips for Perfect Borani Banjan

Oil Temperature: Ensure the oil is hot enough before frying the eggplant to achieve that perfect crispy texture. If the oil isn’t hot, the eggplant may absorb too much oil.
Batch Frying: Avoid overcrowding the pan while frying the eggplant; fry in batches to maintain the crispiness. Overcrowding can lead to steaming rather than frying.
Adjust Spices: Taste the spiced tomato sauce as you go! Feel free to adjust the spices for your personal preference. A little tweak can elevate your Borani Banjan to new heights.
Layer Neatly: When assembling, layer the fried eggplant and sauce carefully to maximize flavor distribution. Each piece should be coated for a delicious, cohesive taste.
Fresh Herbs Matter: Use fresh herbs for the yogurt topping, as they provide a vibrant flavor that’s key to balancing the dish’s richness. Enjoy experimenting with different herbs!

What to Serve with Borani Banjan

Pairing your Borani Banjan with complementary sides enhances each delightful bite.

Warm Pita Bread: A classic companion that adds a chewy texture, perfect for scooping up the spiced sauce and herbed yogurt.
Fluffy Rice: Steamed basmati rice is a great way to absorb the rich flavors of the dish, providing a neutral base that balances the spices wonderfully.
Crispy Roasted Vegetables: Roasted carrots or zucchini bring an extra layer of crunch and sweetness, harmonizing beautifully with the savory elements of your Borani Banjan.
Hummus Platter: A creamy hummus spread adds a delightful dip to your meal, offering a mellow contrast to the bold flavors of your main dish.
Fresh Tabbouleh: This vibrant salad brings a refreshing burst of herbs and lemon, cleansing the palate and complementing the richness of the eggplant and sauce.
Mint Lemonade: A chilled, zesty drink can elevate your dining experience, providing a refreshing counterpoint to the warm spices in the dish.

Each pairing brings texture and flavor that will leave your guests raving long after the meal is over!

Borani Banjan Variations & Substitutions

Feel free to tailor this delicious Borani Banjan recipe to suit your taste and dietary needs!

Gluten-Free: Use gluten-free plant-based yogurt to keep this dish completely gluten-free while enjoying all its creaminess.
Zucchini Twist: Swap eggplant for zucchini for a lighter texture while still maintaining that delightful crunch.
Extra Veggies: Add roasted bell peppers or spinach to the tomato sauce, giving a vibrant boost of color and nutrients.
Spicy Version: For those who love heat, throw in chili flakes or fresh sliced chili peppers into the sauce for an extra kick.
Herb Variation: Experiment with different herbs like cilantro or dill in the yogurt—each will bring a unique flavor twist that elevates the dish.
Creamy Option: Mix in a little tahini into the yogurt for a nutty flavor that complements the spiced sauce beautifully.
Seafood Addition: For non-vegetarians, try adding shrimp or cooked chicken to the spiced tomato sauce for a heartier meal that pleases everyone.
Nutty Crunch: Top with toasted pine nuts or slivered almonds before serving, creating a delightful crunch that contrasts with the creamy yogurt and soft eggplant.

These variations not only keep Borani Banjan exciting but also allow you to cater to diverse palates! Enjoy creating your own version of this Middle Eastern classic.

Borani Banjan Recipe FAQs

How do I select the perfect eggplant for Borani Banjan?
Absolutely! When choosing eggplant, look for ones that are smooth and shiny without any dark spots. A firm texture indicates freshness and ripeness. If you’re feeling adventurous, zucchini can be substituted for a lighter twist on this dish!

What’s the best way to store leftover Borani Banjan?
You can store leftover Borani Banjan in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain optimal freshness and flavor.

Can I freeze Borani Banjan for later?
Very! To freeze, portion out the Borani Banjan into airtight containers for up to 2 months. Make sure it’s completely cooled before freezing to prevent ice crystals. When ready to enjoy, simply reheat it gently in the oven or on the stovetop over low heat.

What should I do if my eggplant is soggy after frying?
If your eggplant turns out soggy, it likely means the oil temperature was too low during frying. Ensure your oil is hot enough (around 350°F/175°C) and fry in small batches to maintain crispiness. If overly oily, drain the fried slices on paper towels immediately after frying.

Can I make Borani Banjan vegan?
Yes, you can easily make Borani Banjan vegan by replacing traditional yogurt with a plant-based yogurt option. This way, you can still enjoy the creamy topping without any dairy, making it suitable for various dietary needs!

How long should I let the eggplant sit with salt before frying?
I recommend letting the salted eggplant sit for about 30 minutes. This process draws out excess moisture and bitterness, ensuring that the final dish is perfectly flavored and crispy when you fry it!