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Eggplant Borani Recipe

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3.8 from 31 reviews

Eggplant Borani is a flavorful Middle Eastern dish featuring roasted eggplants layered with a spiced tomato and onion mixture, topped with a creamy garlic and herb yogurt sauce. This hearty yet healthy recipe combines the smoky sweetness of baked eggplants with aromatic spices and a refreshing yogurt dressing, perfect as a side dish or light main course.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Eggplants and Vegetables

  • 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)

Spices and Seasonings

  • 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)

Yogurt Sauce

  • 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)

Garnish

  • pine nuts (garnish)
  • optional fresh herbs (not specified)

Instructions

  1. Prepare the eggplants: Preheat your oven or air fryer to 200°C. Slice the eggplants lengthwise about ½ inch thick. Brush both sides of each slice with vegetable oil. If using the oven, bake the eggplant slices for 25-30 minutes until tender and slightly golden. Alternatively, air fry the slices for 15 to 20 minutes until golden. Remove from heat and set aside.
  2. Prepare the tomato mixture: Heat a couple tablespoons of vegetable oil in a pan over medium heat. Add the finely grated or chopped garlic and sauté until fragrant. Stir in the tomato paste and fry for 2 minutes. Add turmeric, coriander, cumin, chili pepper, white vinegar, sugar, salt, and pepper. Cook the mixture for a few minutes to blend the flavors.
  3. Cook the vegetable layers: Add the sliced tomatoes, onions, roasted eggplant slices, chopped green chili, and ½ cup of water into the pan. Cover and simmer over medium heat for 15 to 20 minutes, or until the tomatoes cook down and the mixture thickens.
  4. Prepare the yogurt sauce: In a bowl, combine the plain yogurt, labneh, lemon juice, lemon zest, minced garlic, dried dill, and dried mint. Season with salt and pepper to taste and mix thoroughly until smooth and well blended.
  5. Assemble the Borani: On a large serving plate, spread a generous layer of the yogurt sauce as the base. Gently spoon the eggplant and tomato mixture evenly over this layer. Top with the remaining yogurt sauce. Garnish with toasted pine nuts and optionally, fresh herbs.
  6. Serve: Eggplant Borani can be enjoyed warm or at room temperature. Serve alongside naan, pita bread, or any crusty bread for a delicious meal.

Notes

  • You can use the oven or air fryer to roast the eggplants depending on your available equipment.
  • Adjust the chili pepper quantity to suit your spice preference.
  • Labneh lends a tangy creaminess to the yogurt sauce but can be substituted with extra plain yogurt if unavailable.
  • For a richer flavor, toast the pine nuts before garnishing.
  • This dish pairs wonderfully with Middle Eastern breads or as a side to grilled meats.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/eggplant-borani-recipe/