Borani Banjan

Borani Banjan is a delightful dish that brings crispy fried eggplant together with a flavorful spiced tomato sauce and creamy herby yogurt. This Middle Eastern-inspired recipe is perfect for various occasions, whether it’s a cozy dinner at home or part of an impressive mezze spread. The combination of textures and flavors makes it a standout choice that will surely impress your guests.

Why You’ll Love This Recipe

• Irresistible Flavor: The spiced tomato sauce and herby yogurt complement the crispy eggplant perfectly.
• Versatile Dish: Serve Borani Banjan as a side or make it the star of your meal.
• Easy to Prepare: With straightforward steps, you can whip up this dish without fuss.
• Crowd-Pleaser: Its vibrant colors and rich flavors are sure to wow your family and friends.
• Great for Meal Prep: Enjoy leftovers throughout the week, either warm or cold.

Tools and Preparation

Before diving into this delicious Borani Banjan recipe, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Skillet
• Saucepan
• Colander
• Mixing bowls
• Clean kitchen towels

Importance of Each Tool

• Skillet: A wide skillet allows for even frying of the eggplant, ensuring they cook uniformly without crowding.
• Saucepan: This is essential for simmering the flavorful tomato sauce to perfection.
• Colander: Helps in draining excess moisture from the eggplant, making them crispier 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 Herbed 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 the salt.
2. Allow them to sit for 30 minutes to release excess moisture.
3. Rinse 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 for about 90 seconds until hot.
2. Add eggplant slices in a single layer without crowding; fry each side for 3-4 minutes until golden and tender.
3. Transfer fried eggplant to a plate lined with a clean towel to absorb excess oil. Repeat with remaining slices, adding more oil as necessary.

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. Stir in diced tomatoes, tomato paste, brown sugar, and salt; mix well.
4. Bring sauce to simmer over medium heat; reduce heat to low and cook uncovered for 8 minutes until thickened.

Step 4: Prepare the Herbed Yogurt

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

Step 5: Assemble the Dish

1. Spread a thin layer of herbed yogurt at the bottom of a serving dish.
2. Layer spoonfuls of tomato sauce over yogurt followed by fried eggplant slices.
3. Spoon additional sauce and herb yogurt over eggplant ensuring all slices are coated.

Step 6: Serve

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

Enjoy this delectable Borani Banjan that takes center stage on any table!

How to Serve Borani Banjan

Borani Banjan is a versatile dish that can be enjoyed in various ways. Its rich flavors make it an excellent addition to any meal, whether as a main or a side dish. Here are some serving suggestions to enhance your dining experience.

As Part of a Mezze Platter

• Serve alongside hummus and baba ganoush for a delightful spread.
• Pair with pita bread or crispy flatbreads to scoop up the eggplant and sauce.

With Grilled Meats

• Complement grilled chicken, beef, or lamb for a hearty meal.
• The spiced tomato sauce balances beautifully with the richness of grilled meats.

On a Bed of Rice

• Spoon Borani Banjan over fragrant basmati rice for a filling option.
• Garnish with fresh herbs for added flavor and presentation.

As a Standalone Dish

• Enjoy it warm or at room temperature as a satisfying main dish.
• Drizzle extra herby yogurt on top before serving for creaminess.

How to Perfect Borani Banjan

Creating the perfect Borani Banjan requires attention to detail and some helpful tips. Implement these strategies to elevate your dish.

• Select the right eggplant: Choose firm, shiny eggplants for the best texture and flavor.
• Salt properly: Salting the eggplant helps draw out moisture and bitterness; rinse well afterward.
• Fry in batches: Ensure eggplant slices fry evenly by not overcrowding the pan.
• Adjust seasoning: Taste the sauce and yogurt mixture; add salt or spice as needed for balance.
• Layer thoughtfully: When assembling, ensure each layer is well-coated with sauce and yogurt for maximum flavor.
• Garnish generously: Fresh herbs and diced red onion add color and enhance taste.

Best Side Dishes for Borani Banjan

Borani Banjan pairs wonderfully with various side dishes that complement its flavors. Here’s a list of fantastic options to consider.

1. Tabbouleh: A fresh parsley salad with bulgur, tomatoes, mint, and lemon; it’s bright and refreshing.
2. Cucumber Yogurt Salad: Creamy yogurt mixed with cucumbers, garlic, and dill adds coolness to contrast spicy flavors.
3. Roasted Vegetables: Seasonal vegetables seasoned with olive oil and spices provide sweetness and depth.
4. Quinoa Pilaf: Lightly seasoned quinoa cooked with vegetables makes an excellent nutritious side.
5. Lentil Soup: A hearty lentil soup complements the richness of Borani Banjan while adding protein.
6. Stuffed Grape Leaves (Dolmas): These vine-wrapped rice rolls are tangy and flavorful, making them great companions.
7. Chickpea Salad: A salad featuring chickpeas, tomatoes, cucumber, and lemon dressing offers protein-packed goodness.
8. Grilled Flatbread: Warm flatbreads are perfect for scooping up the eggplant and sauces in this dish.

Common Mistakes to Avoid

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

• Boldly salting the eggplant: If you don’t salt the eggplant slices properly, they can turn out bitter. Always sprinkle salt evenly and let them sit to draw out moisture.
• Crowding the frying pan: Frying too many eggplant slices at once leads to steaming rather than frying. Work in batches and give each slice space to get crispy.
• Ignoring oil temperature: If the oil isn’t hot enough, the eggplant will absorb too much oil and become greasy. Wait for the oil to shimmer before adding your first batch.
• Underseasoning the sauce: A bland sauce can dull the dish. Taste as you cook, and adjust spices to ensure a flavorful punch.
• Skipping the herb yogurt: The herby yogurt balances the dish beautifully. Don’t skip this step; it adds freshness that complements the spiced layers.
• Serving cold: Borani Banjan is best served warm or at room temperature. Allow it to sit for a bit after assembly but serve it while it’s still inviting.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Borani Banjan in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Borani Banjan

• Freeze portions of Borani Banjan in freezer-safe containers or bags.
• It can be frozen for up to 2 months for best quality.

Reheating Borani Banjan

• Oven: Preheat your oven to 350°F (175°C). Cover with foil and heat for about 15-20 minutes until warmed through.
• Microwave: Place on a microwave-safe plate, cover loosely, and heat in 30-second intervals until hot.
• Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Borani Banjan.

What is Borani Banjan?

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

Can I make Borani Banjan ahead of time?

Yes! You can prepare the components separately, store them in the refrigerator, and assemble just before serving.

How do I customize my Borani Banjan?

Feel free to add more vegetables like bell peppers or zucchini or experiment with different herbs based on your preference!

Is Borani Banjan vegan?

Yes! This recipe uses plant-based yogurt, making it suitable for vegan diets while still being rich in flavor.

What dishes pair well with Borani Banjan?

Borani Banjan pairs wonderfully with pita bread, rice dishes, or as part of a larger mezze platter filled with various dips and salads.

Final Thoughts

Borani Banjan is not just a side dish; it’s a celebration of flavors and textures that can elevate any meal. Its versatility allows you to tailor it according to your taste preferences or dietary needs. Give this recipe a try, and enjoy customizing it with your favorite ingredients!