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Borani Banjan

Savory Borani Banjan: Crispy Eggplant with Spiced Sauce

Borani Banjan is a delightful Middle Eastern dish of crispy eggplant in spiced tomato sauce, topped with herbed yogurt.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Other
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant Substitution: Zucchini can be used for a lighter alternative.
  • 1 teaspoon Salt Used to draw out bitterness.
For the Spiced Tomato Sauce
  • 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
For the Herbed Yogurt
  • 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.
For Seasoning
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1 teaspoon Pepper

Equipment

  • Frying pan
  • Colander
  • Small bowl

Method
 

Step-by-Step 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

This dish can easily be customized with the addition of roasted bell peppers or chili for extra flavor. Serve warm or at room temperature with pita bread or rice.