Name: Eggplant Borani Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 500 g eggplants (sliced); 3 tomatoes (thinly sliced); 1 onion (thinly sliced); 2 green chili (finely chopped); ½ cup water; vegetable oil (for baking and sautéing); 2 tsp garlic (finely grated or chopped); ¼ cup tomato paste; ½ tsp turmeric powder; 1 tsp coriander powder; 1 tsp cumin powder; ¼ tsp chilli pepper; 1 tbsp white vinegar; sugar (to taste); salt (to taste); pepper (to taste); 1 ½ cup plain yogurt; ½ cup labneh; 1 tbsp lemon juice; lemon zest (amount not specified, use about 1 tsp); ½ tsp minced garlic; ⅛ tsp dried dill; ⅛ tsp dried mint; salt and pepper (to taste); pine nuts (garnish); optional fresh herbs (not specified)

Jump to Recipe· 3.8 from 31 reviews

If you’re looking to dive into a dish that is bursting with bold flavors and comforting textures, the Eggplant Borani Recipe is an absolute must-try. This layered treat features tender roasted eggplants bathed in a spiced tomato mixture, then topped with a luxuriously creamy yogurt sauce that’s flecked with fresh herbs and garlic. It’s the kind of dish that feels both homey and exotic, a perfect reflection of Middle Eastern culinary magic that you’ll want to share with friends and savor yourself. Whether you’re a seasoned cook or just looking for a new way to enjoy eggplant, this recipe brings warmth, zest, and a lovely balance of tangy and savory notes to your table.

Ingredients You’ll Need

Three dark purple eggplants with green stems lie on a white marbled surface, next to two long green chilies. Nearby are three red tomatoes, two whole garlic bulbs, and two small red onions. To the right, there are six small white bowls filled with different spices: one with red paste, one with yellowish powder, one with light brown powder, one with greenish powder, one with salt, and one with a small amount of a fine yellow spice. Two small dark bowls with wooden spoons hold salt and black pepper. The items are spread neatly and evenly over the white marbled surface photo taken with an iphone --ar 4:5 --v 7

This recipe uses a handful of simple, fresh ingredients that come together beautifully to create complex flavors and appealing textures. Each component—from the smoky roasted eggplants to the zingy yogurt sauce—plays an essential role in building that signature Eggplant Borani taste and visual appeal.

Eggplants (500 g, sliced): The star of the dish, providing a creamy and slightly smoky base when roasted.

Garlic (2 tsp finely grated or chopped): Adds aromatic depth and a touch of pungency to the tomato mixture and yogurt sauce.
Tomato paste (¼ cup): Concentrates the tomato flavor and offers rich color and tang.
Turmeric powder (½ tsp): Gives warmth and a vibrant golden hue to the tomato base.

Coriander powder (1 tsp): Brings mild citrusy undertones that brighten the dish.
Cumin powder (1 tsp): Adds earthiness and a hint of smokiness.
Chilli pepper (¼ tsp): Provides subtle heat without overpowering the other flavors.

White vinegar (1 tbsp): Lends a balanced tang that lifts the tomato mixture.
Sugar: Just a pinch to balance acidity and round out flavors.
Salt and pepper: Essential seasonings to enhance all other ingredients.

Tomatoes (3, thinly sliced): Fresh slices that soften and blend during cooking for juicy texture.
Onion (1, thinly sliced): Adds sweetness and layers of flavor.
Green chili (2, finely chopped): Introduces a fresh spicy note that wakes up the palate.

Water (½ cup): Helps simmer the tomato and vegetable mixture to perfection.
Vegetable oil: For roasting eggplants and sautéing spices, contributing to a rich mouthfeel.
Pine nuts (for garnish): Toasted to add crunch and a buttery nuttiness.

Plain yogurt (1 ½ cups): The creamy base for the cooling sauce.
Labneh (½ cup): Thick yogurt cheese that adds body and tang to the sauce.
Lemon juice (1 tbsp) and lemon zest: Infuses brightness and a fresh citrus aroma.

Minced garlic (½ tsp): For a gentle garlic punch in the yogurt sauce.
Dried dill (⅛ tsp) and dried mint (⅛ tsp): Aromatic herbs that create a refreshing herbal note.

How to Make Eggplant Borani Recipe

Eggplant Borani Recipe

Step 1: Prepare the Eggplants

Start by preheating your oven or air fryer to 200 degrees Celsius. Slice the eggplants lengthwise about half an inch thick so they cook evenly. Then, brush both sides with vegetable oil to help them roast to tender, golden perfection. Bake in the oven for 25 to 30 minutes or air fry for 15 to 20 minutes until they soften up and develop that gorgeous light char. This step is crucial because roasted eggplant sets the stage with its melt-in-your-mouth texture and subtle smokiness, which balances the tangy tomato layer perfectly.

Step 2: Make the Tomato Mixture

While the eggplants roast, heat a couple of tablespoons of vegetable oil over medium heat in a pan. Toss in the grated garlic and sauté just until it becomes fragrant and inviting. Next, stir in the tomato paste and fry it for a couple of minutes to deepen its flavor. Now it’s time to layer in the turmeric, coriander, cumin, chili pepper, white vinegar, sugar, salt, and pepper—each bringing depth, warmth, or some zinginess. Let this tomato-spice blend cook together for a short while to meld the flavors beautifully.

Step 3: Layer and Simmer the Vegetables

Carefully add the thinly sliced tomatoes, onions, green chilies, and a splash of water to the pan. Nestle your roasted eggplant slices in there too. Cover the pan and let the medley simmer on medium heat for 15 to 20 minutes, allowing the mixture to thicken and the vegetables to soften fully. This gentle simmering creates a harmony of juicy, tender layers that make Eggplant Borani so addicting and satisfying.

Step 4: Prepare the Yogurt Sauce

While the tomato mixture simmers, mix together the plain yogurt, labneh, lemon juice, minced garlic, dried dill, and dried mint in a bowl. Salt and pepper to taste, then stir until you have a silky, fresh sauce brimming with herbal brightness and just the right touch of garlic. This cool yogurt topping adds a refreshing, creamy counterpoint to the warm, spiced vegetables.

Step 5: Assemble the Eggplant Borani

On a large serving plate, spread a generous layer of the yogurt sauce as the base. Then gently arrange the cooked eggplant and tomato mixture on top, letting the savory juices mingle with the tangy yogurt underneath. Finish by spooning more yogurt sauce over the top, creating a beautiful layered effect. For an extra touch of elegance and crunch, sprinkle toasted pine nuts over the finished dish.

Step 6: Serve and Enjoy

Serving Eggplant Borani can be delightful either warm or at room temperature, making it perfect for any occasion. It pairs wonderfully with naan, pita bread, or any crusty loaf you love for dipping and scooping. The contrast of silky eggplant, spiced tomato, and creamy, herbaceous yogurt is pure comfort food that’s sure to impress your guests or make any meal extra special.

How to Serve Eggplant Borani Recipe

Garnishes

Adding pine nuts to garnish provides a lovely crunchy contrast and a subtle buttery flavor that elevates the dish. Fresh chopped herbs such as parsley or mint can also bring a burst of color and freshness. A drizzle of extra virgin olive oil can add a silky richness that complements the tangy yogurt sauce.

Side Dishes

Eggplant Borani pairs beautifully with fresh, warm flatbreads like pita or naan, perfect for scooping every scrumptious bite. It also complements grilled meats or kebabs as a vibrant vegetarian side. For a lighter meal, serve alongside a crisp cucumber and tomato salad or some fragrant rice pilaf, making for a well-rounded and satisfying spread.

Creative Ways to Present

Try layering Eggplant Borani in individual glass jars for a charming party appetizer or serve it in small bowls on a mezze platter alongside hummus, tabbouleh, and olives. For a stunning centerpiece, spread the dish on a platter and garnish with pomegranate seeds and microgreens to add palate-pleasing textures and a pop of jewel-like color.

Make Ahead and Storage

Storing Leftovers

Leftover Eggplant Borani keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it even more delicious the next day. Just be sure to cover it well to keep the yogurt sauce fresh and the eggplants moist.

Freezing

If you want to freeze Eggplant Borani, transfer it to a freezer-safe container after cooking. Keep in mind that the yogurt sauce may separate slightly after thawing, so it’s best to freeze the eggplant and tomato mixture separately and add fresh yogurt sauce when serving. Frozen borani will last up to 1 month.

Reheating

To reheat, gently warm the eggplant and tomato layer in a pan over low heat until heated through. Avoid boiling to keep the eggplant tender. Add freshly mixed yogurt sauce on top just before serving so it maintains its creamy texture and fresh flavor.

FAQs

What does Borani mean?

Borani is a classic Middle Eastern and Persian term that generally refers to dishes featuring cooked vegetables mixed with yogurt. It’s a popular way to enjoy eggplants, spinach, or beets in a creamy, tangy sauce.

Can I use fresh herbs instead of dried?

Absolutely! Fresh dill and mint can be used in place of dried for an even brighter herbal flavor. Just use about three times the amount since fresh herbs are less concentrated than dried.

Is Eggplant Borani served hot or cold?

It’s wonderfully flexible. Eggplant Borani can be served warm right after cooking or chilled to room temperature. Each way offers a slightly different, but equally delicious experience.

Can I make this dish vegan?

To make a vegan version, substitute the yogurt and labneh with nut-based or coconut yogurt alternatives. The flavor and creaminess will be different but still delicious.

What bread pairs best with Eggplant Borani?

Pita or naan are ideal for scooping up Borani. Crusty breads like baguette or sourdough also work well if you prefer a heartier texture with each bite.

Final Thoughts

This Eggplant Borani Recipe is a true gem that combines rustic charm with vibrant flavors and a creamy finish that feels like a warm hug. It’s a dish that invites you to slow down, enjoy the medley of spices, textures, and herbs, and share something truly special with your loved ones. Trust me, once you make this recipe, it will earn a spot on your regular menu—serving up comfort and excitement in every delightful bite.