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–+ servings
Borani Banjan

Savory Borani Banjan: Crispy Eggplant with Spiced Tomato Bliss

This Borani Banjan features crispy eggplant in a spiced tomato sauce, finished with herbed yogurt, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant Salt generously before frying
For the Tomato Sauce
  • 2 cups Diced tomatoes Use ripe or canned
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 1 tbsp Cumin Feel free to adjust
  • 1 tbsp Paprika Feel free to adjust
For the Yogurt Topping
  • 1 cup Yogurt Or plant-based yogurt
  • 0.5 cups Fresh herbs e.g., mint or parsley, chopped

Equipment

  • large skillet
  • slotted spoon
  • cutting board
  • knife
  • Serving dish

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let rest for 30 minutes, rinse, and pat dry.
  2. Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry eggplant slices for 3-4 minutes each side until golden brown.
  3. In the same skillet, lower heat and sauté onion and garlic for 5-7 minutes until translucent. Add diced tomatoes and spices, simmer for 10-15 minutes.
  4. Layer eggplant slices and tomato sauce in a shallow serving dish.
  5. Mix yogurt with herbs and season. Dollop over the assembled dish before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Ensure eggplant is sliced evenly and oil is hot before frying for the best texture. Garnish with fresh herbs for flavor and visual appeal.

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