Borani Banjan

Borani Banjan is a delightful dish that showcases crispy fried eggplant layered with a spiced tomato sauce and a refreshing herby yogurt. This Middle Eastern-inspired recipe is perfect for any occasion, whether you’re hosting a dinner party or enjoying a casual family meal. The combination of rich flavors and textures makes Borani Banjan a standout dish that’s sure to impress your guests.

Why You’ll Love This Recipe

• Flavor Explosion: The blend of warm spices and fresh herbs creates an unforgettable taste experience.
• Crispy & Creamy: The contrast between crispy eggplant and creamy yogurt adds a delightful texture.
• Versatile Dish: Perfect as a side or main dish, it fits beautifully into any mezze spread.
• Easy to Prepare: With simple steps, you can whip up this delicious recipe without any hassle.
• Vegetarian-Friendly: This dish is suitable for those looking for meatless options that are still satisfying.

Tools and Preparation

To make Borani Banjan, you’ll need some essential tools to streamline your cooking process.

Essential Tools and Equipment

• Skillet
• Colander
• Saucepan
• Mixing bowl
• Cooking spoon
• Kitchen towel

Importance of Each Tool

• Skillet: Ideal for frying the eggplant evenly, ensuring they become perfectly crispy.
• Colander: Helps drain excess moisture from the eggplant, which is crucial for achieving that desired crispiness.
• Mixing bowl: Necessary for combining the ingredients for the herby yogurt and other mixtures.

Ingredients

For the Eggplant

• 2 lbs. eggplant (peeled and sliced 1 cm.)
• 2 teaspoons salt
• 1 cup frying oil (canola, vegetable, or sunflower oil)

For the Tomato Sauce

• 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)

For the Herb Yogurt

• 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

Garnishes

• Parsley leaves
• Dried mint
• Red onion (very finely minced)

How to Make Borani Banjan

Step 1: Prepare the Eggplant

Place the eggplant slices in a colander and sprinkle evenly with salt. Allow them to sit for 30 minutes to release excess moisture. Rinse thoroughly under cool water until no noticeable saltiness remains. Pat dry with a clean kitchen towel.

Step 2: Fry the Eggplant

Heat frying oil in a wide skillet over medium heat. After about 90 seconds, when the oil is hot, add eggplant slices in a single layer without crowding the pan. Fry for 3 to 4 minutes per side until golden and tender. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining eggplant slices as needed.

Step 3: Make the Tomato Sauce

In a saucepan over medium heat, heat olive oil until hot. Add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes. Cook for 1 minute while stirring constantly. Next, stir in diced tomatoes, tomato paste, brown sugar, and salt. Bring to simmer over medium heat, then reduce to low and cook uncovered for about 8 minutes until sauce thickens.

Step 4: Prepare the Herb Yogurt

In a mixing bowl, combine plant-based yogurt, lemon zest, minced garlic, mint, parsley, and salt. Stir thoroughly until well mixed.

Step 5: Assemble Borani Banjan

Spread a thin layer of herb yogurt at the bottom of your serving dish. Layer spoonfuls of tomato sauce followed by fried eggplant slices over the yogurt. Spoon additional sauce and herb yogurt over the eggplant so all slices are well coated.

Step 6: Serve

Serve warm or at room temperature garnished with parsley leaves, dried mint, and finely minced red onion.

Enjoy making this delicious Borani Banjan as part of your next meal!

How to Serve Borani Banjan

Borani Banjan is a delightful dish that can be served in various ways to enhance its flavors and presentation. Whether you’re hosting a casual gathering or an elegant dinner, these serving suggestions will elevate your dining experience.

As a Mezze Platter

• Serve Borani Banjan alongside a selection of dips like hummus and baba ganoush for a vibrant mezze spread.

With Flatbreads

• Pair with warm pita or naan bread to scoop up the eggplant and sauce, adding a comforting touch to each bite.

Garnished with Fresh Herbs

• Top with additional parsley leaves or mint for a fresh burst of flavor and color that complements the dish beautifully.

Alongside Grains

• Serve over fluffy rice, quinoa, or couscous. The grains absorb the delicious sauce, making every mouthful satisfying.

As a Standalone Dish

• Enjoy it by itself as a hearty side or light main course. Its rich flavors make it filling enough on its own.

With Pickled Vegetables

• Add some tangy pickled veggies on the side to balance the richness of the eggplant and sauce.

How to Perfect Borani Banjan

To achieve the ultimate version of Borani Banjan, follow these expert tips for perfecting each component of this dish.

• Use ripe eggplants: Choose firm and shiny eggplants for optimal flavor and texture.
• Salt the eggplant: Salting helps draw out excess moisture and bitterness from the eggplant, ensuring crispiness.
• Maintain oil temperature: Keep the frying oil at an appropriate temperature to avoid soggy eggplants; too low will lead to absorption of oil.
• Fresh herbs matter: Use freshly minced mint and parsley for maximum flavor in your herb yogurt.
• Adjust seasoning: Taste and adjust salt in both the sauce and herb yogurt before serving for balanced flavors.
• Serve warm or at room temperature: This dish tastes best when served warm but can also be enjoyed at room temperature during gatherings.

Best Side Dishes for Borani Banjan

Complement your Borani Banjan with these delicious side dishes that add variety and flavor to your meal.

1. Cucumber Salad: A refreshing salad made with diced cucumbers, tomatoes, and a tangy lemon dressing.
2. Chickpea Stew: Hearty chickpeas cooked with spices and vegetables, providing a rich complement to the eggplant.
3. Roasted Cauliflower: Seasoned cauliflower florets roasted until golden brown add texture and nutty flavors.
4. Stuffed Grape Leaves: Tangy grape leaves filled with rice, herbs, and spices offer an aromatic side that pairs well.
5. Quinoa Tabbouleh: A light salad made with quinoa, parsley, tomatoes, and lemon juice enhances freshness on your plate.
6. Mediterranean Couscous: Fluffy couscous tossed with olives, sun-dried tomatoes, and herbs adds depth to your meal.
7. Grilled Vegetable Skewers: Colorful skewers of seasonal vegetables grilled until tender provide great contrast in textures.
8. Spiced Lentil Soup: A warm soup made from lentils simmered with spices adds warmth and comfort alongside Borani Banjan.

Common Mistakes to Avoid

Making Borani Banjan can be a delightful experience, but there are common pitfalls to watch out for.

• Bold Phrase: Over-salting the Eggplant – It’s important to salt the eggplant slices properly. Too much salt can make the dish overly salty. Use the recommended amount and rinse well afterward.
• Bold Phrase: Not Heating Oil Properly – If the oil isn’t hot enough before adding eggplant, it can become soggy instead of crispy. Always wait until the oil is shimmering before frying.
• Bold Phrase: Skipping the Yogurt Mix – The herby yogurt is crucial for balancing flavors. Don’t skip this step; it adds freshness and depth to your dish.
• Bold Phrase: Cooking Too Quickly – Frying the eggplant too quickly can lead to uneven cooking. Allow sufficient time for each side to become golden brown and tender.
• Bold Phrase: Ignoring Sauce Thickness – If you don’t simmer the sauce long enough, it may be too watery. Keep an eye on it and let it thicken as directed.

Storage & Reheating Instructions

Refrigerator Storage

• Store Borani Banjan in an airtight container.
• It can last up to 3-4 days in the refrigerator.

Freezing Borani Banjan

• Freeze in a freezer-safe container or bag for up to 2 months.
• Separate layers with parchment paper to prevent sticking.

Reheating Borani Banjan

• Oven: Preheat at 350°F (175°C) and heat for about 15-20 minutes or until warmed through.
• Microwave: Heat on medium power for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Place in a skillet over low heat, stirring occasionally until warmed thoroughly.

Frequently Asked Questions

Here are some common questions regarding Borani Banjan.

What is Borani Banjan?

Borani Banjan is a Middle Eastern dish made with crispy fried eggplant, spiced tomato sauce, and herby yogurt. It’s full of flavor and great as part of a mezze spread.

Can I make Borani Banjan ahead of time?

Yes! You can prepare Borani Banjan in advance and store it in the fridge or freezer. Just reheat before serving.

How do I customize my Borani Banjan?

You can add different spices or herbs based on your taste preferences. Try using smoked paprika or adding roasted peppers for extra flavor.

Is Borani Banjan suitable for vegetarians?

Absolutely! This recipe is vegetarian-friendly and uses plant-based yogurt, making it a great option for various diets.

Final Thoughts

Borani Banjan is not only delicious but also versatile enough to fit into any meal plan. Its rich flavors and textures make it a standout dish at any gathering. Feel free to experiment with ingredients or spices to suit your palate!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Borani Banjan

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• Author: Vanessa
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Borani Banjan is a vibrant Middle Eastern dish that combines crispy fried eggplant with a spiced tomato sauce and a refreshing herby yogurt. This recipe not only celebrates the rich flavors of eggplant but also offers a delightful contrast in textures, making it perfect for any gathering or family dinner. Easy to prepare, Borani Banjan can be served as a standout main or as part of a mezze platter alongside other dishes. With its hearty yet vegetarian profile, this dish is sure to impress and satisfy all palates.

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Ingredients

Scale 1x2x3x

• 2 lbs eggplant (peeled and sliced)
• 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
• 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 for garnish
• Dried mint for garnish
• Red onion (very finely minced) for garnish

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Instructions

1. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Heat frying oil in a skillet and fry the eggplant until golden brown on both sides. Drain on paper towels.
3. In a saucepan, sauté garlic and spices in olive oil, then add diced tomatoes and simmer until thickened.
4. Mix plant-based yogurt with lemon zest, minced garlic, mint, parsley, and salt.
5. Layer herb yogurt, tomato sauce, and fried eggplant in a serving dish. Top with more sauce and yogurt.
6. Garnish with parsley leaves and serve warm or at room temperature.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Frying
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg