Borani Banjan

Borani Banjan is a delightful Middle Eastern dish that features crispy fried eggplant layered with a spiced tomato sauce and a refreshing herby yogurt. This recipe is perfect for any occasion, whether you’re hosting a gathering or simply enjoying a cozy dinner at home. The combination of textures and flavors makes Borani Banjan a standout choice for your table.

Why You’ll Love This Recipe

• Crispy and Flavorful: The fried eggplant provides a satisfying crunch, while the spiced tomato sauce adds depth and richness.
• Versatile Dish: Serve it as a side or as part of a mezze platter; it’s ideal for sharing or solo dining.
• Easy to Prepare: With simple ingredients and straightforward steps, you’ll have this delicious dish ready in no time.
• Healthy Option: Packed with vegetables and made with plant-based yogurt, Borani Banjan is both nutritious and filling.
• Vibrant Presentation: The layers of eggplant, sauce, and yogurt create an eye-catching dish that’s sure to impress your guests.

Tools and Preparation

To make Borani Banjan, you’ll need some essential kitchen tools. Having the right equipment makes preparation easier and more efficient.

Essential Tools and Equipment

• Skillet
• Saucepan
• Colander
• Mixing bowls
• Kitchen towel

Importance of Each Tool

• Skillet: A wide skillet allows for even frying of the eggplant slices without overcrowding.
• Saucepan: Used for simmering the flavorful tomato sauce to perfection.
• Colander: Helps in removing excess moisture from the eggplant, ensuring crispiness when fried.

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 Herby 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

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

Step 2: Fry the Eggplant

1. Heat the frying oil in a wide skillet over medium heat.
2. Once hot (about 90 seconds), add the eggplant slices in a single layer without crowding.
3. Fry for 3-4 minutes per side until golden and tender; transfer to a plate lined with a clean towel to absorb excess oil.
4. Repeat with remaining eggplant, adding more oil as needed.

Step 3: Make the Tomato Sauce

1. In a saucepan over medium heat, heat olive oil for about 90 seconds until hot.
2. Add minced garlic, cumin seeds, ground coriander, cardamom, turmeric, and Aleppo pepper flakes; cook for 1 minute while stirring constantly.
3. Incorporate diced tomatoes, tomato paste, brown sugar, and salt; stir well to combine.
4. Bring sauce to a simmer over medium heat; reduce heat to low and cook uncovered for 8 minutes until it thickens.

Step 4: Prepare the Herby Yogurt

1. In a small bowl, combine plant-based yogurt, lemon zest, garlic, mint, parsley, and salt.
2. Stir thoroughly until evenly mixed.

Step 5: Assemble Your Dish

1. Spread a thin layer of herby yogurt at the bottom of your serving dish.
2. Layer spoonfuls of tomato sauce followed by fried eggplant slices on top of the yogurt.
3. Add more sauce and herby yogurt over the eggplant to ensure all slices are well coated.

Step 6: Serve

Garnish with parsley leaves, dried mint, and finely minced red onion before serving warm or at room temperature.

Enjoy your delicious Borani Banjan!

How to Serve Borani Banjan

Borani Banjan is a versatile dish that can be enjoyed in many ways. Whether you’re serving it as part of a mezze platter or as a standalone side, these serving suggestions will elevate the experience.

Mezze Platter

• Pair Borani Banjan with other Mediterranean small dishes like hummus, baba ghanoush, and tabbouleh for a vibrant spread.

With Pita Bread

• Serve warm Borani Banjan with soft pita bread for dipping. The bread complements the rich flavors beautifully.

As a Main Dish

• Elevate your meal by serving Borani Banjan as a main dish alongside grains like quinoa or couscous, providing a hearty vegetarian option.

Garnished with Fresh Herbs

• Add extra freshness by garnishing with parsley leaves or mint. This brightens the dish and adds visual appeal.

Over Rice

• Serve Borani Banjan over steamed rice for a filling and comforting meal. The sauce soaks into the rice beautifully.

How to Perfect Borani Banjan

To create an unforgettable Borani Banjan, follow these tips for perfecting the recipe.

• Choose the right eggplant: Opt for young, firm eggplants with shiny skin. They have less bitterness and yield better texture when cooked.

• Salt the eggplant: Salting before frying helps draw out moisture and reduces bitterness. Make sure to rinse well afterward.

• Control oil temperature: Ensure your frying oil is hot enough before adding the eggplant slices. This prevents them from absorbing too much oil and keeps them crispy.

• Layer ingredients thoughtfully: When assembling, layer the fried eggplant and sauce carefully to ensure every bite is packed with flavor.

• Experiment with spices: Feel free to adjust spices in the tomato sauce to suit your taste preferences—more cumin for earthiness or extra Aleppo pepper for heat can enhance flavor.

Best Side Dishes for Borani Banjan

Pairing side dishes with Borani Banjan can enhance your meal experience. Here are some great options:

1. Tabbouleh: A refreshing salad made of parsley, tomatoes, bulgur wheat, and lemon juice that brings fresh flavors to your plate.

2. Hummus: This creamy chickpea dip is full of flavor and pairs perfectly with crispy eggplant slices.

3. Stuffed Grape Leaves: Tender grape leaves filled with rice, herbs, and spices offer a savory bite that complements the richness of Borani Banjan.

4. Couscous Salad: Light and fluffy couscous mixed with vegetables provides a nice contrast in texture alongside the rich flavors of eggplant.

5. Roasted Vegetables: Seasonal roasted veggies add color and additional nutrients, creating a balanced meal.

6. Baba Ghanoush: A smoky eggplant dip that mirrors the main dish while offering different textures and flavors.

7. Fattoush Salad: A tangy salad featuring crispy bread pieces mixed with fresh vegetables will brighten up your plate.

8. Grilled Zucchini: Simple yet delicious grilled zucchini drizzled with olive oil enhances any Middle Eastern-inspired meal setting.

Common Mistakes to Avoid

When making Borani Banjan, it’s easy to slip up. Here are some common mistakes to watch for.

• Skipping the salt step: Not salting the eggplant can lead to a soggy texture. Always sprinkle salt and let them sit to draw out moisture.
• Overcrowding the pan: Frying too many eggplant slices at once can cause them to steam instead of fry. Fry in small batches for that perfect crispiness.
• Ignoring the sauce thickness: If your sauce isn’t thick enough, it won’t cling well to the eggplant. Simmer until it reaches your desired consistency.
• Forgetting the herb yogurt: This creamy topping balances the dish’s flavors. Don’t skip it; mix it well for the best taste.
• Serving cold: Borani Banjan is best served warm or at room temperature. Reheat gently if needed for optimal flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3-4 days for the best quality.

Freezing Borani Banjan

• Portion into freezer-safe containers.
• Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Borani Banjan

• Oven: Preheat oven to 350°F (175°C). Place on a baking sheet and cover with foil, reheating for about 15-20 minutes until warmed through.
• Microwave: Heat in microwave-safe dishes in 30-second intervals, stirring in between until hot.
• Stovetop: Warm over medium heat in a skillet, adding a splash of water if necessary to prevent sticking.

Frequently Asked Questions

Here are some frequently asked questions about making Borani Banjan.

What is Borani Banjan?

Borani Banjan is a Middle Eastern dish featuring crispy fried eggplant layered with spiced tomato sauce and herbed yogurt.

Can I use other vegetables in Borani Banjan?

Yes! While eggplant is traditional, you can experiment with zucchini or squash for a different twist.

How do I make Borani Banjan vegan?

Use plant-based yogurt as suggested in this recipe. It’s already vegan-friendly!

What can I serve with Borani Banjan?

This dish pairs wonderfully with pita bread, rice, or as part of a mezze platter alongside hummus and tabbouleh.

Final Thoughts

Borani Banjan is not only delicious but also versatile enough for various occasions. Feel free to customize it by adding your favorite herbs or spices. Give this recipe a try; it’s sure to impress!