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Eggplant Borani Recipe

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★★★★★

4.4 from 90 reviews

Eggplant Borani is a flavorful Middle Eastern dish featuring tender roasted eggplants layered with a spiced tomato and onion mixture, topped with a refreshing herbed yogurt sauce. This dish offers a delightful combination of smoky, tangy, and creamy flavors, making it a perfect appetizer or side to complement breads like naan or pita.

Ingredients

Scale

Vegetables & Aromatics

  • 500 g eggplants (sliced)
  • 3 tomatoes (thinly sliced)
  • 1 onion (thinly sliced)
  • 2 green chili (finely chopped)
  • 2 tsp garlic (finely grated or chopped)
  • ½ tsp minced garlic (for yogurt sauce)

Spices & Seasonings

  • ¼ tsp chilli pepper
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • salt (to taste)
  • pepper (to taste)
  • ½ tsp dried dill
  • ⅛ tsp dried mint

Liquids & Pastes

  • ¼ cup tomato paste
  • 1 tbsp white vinegar
  • ½ cup water
  • 1 tbsp lemon juice
  • vegetable oil (for roasting and frying)

Dairy

  • 1 ½ cup plain yogurt
  • ½ cup labneh

Garnish

  • pine nuts (for garnish)
  • lemon zest (optional garnish)

Instructions

  1. Prepare the eggplants: Preheat the oven or air fryer to 200°C (392°F). Slice the eggplants lengthwise about ½-inch thick. Brush both sides with vegetable oil and bake for 25-30 minutes or air fry for 15-20 minutes until tender and slightly golden. Remove from heat and set aside.
  2. Prepare the tomato mixture: Heat a couple of tablespoons of vegetable oil in a pan over medium heat. Add the finely grated garlic and sauté until fragrant. Stir in the tomato paste and fry for 2 minutes. Then add turmeric powder, coriander powder, cumin powder, chili pepper, white vinegar, sugar, salt, and pepper. Cook and stir for another couple of minutes.
  3. Simmer vegetables: Layer the sliced tomatoes, onions, roasted eggplants, chopped green chilies, and water into the pan with the tomato mixture. Cover and simmer on medium heat for 15-20 minutes until the tomatoes are cooked down and the mixture thickens.
  4. Prepare the yogurt sauce: In a bowl, combine plain yogurt, labneh, lemon juice, minced garlic, dried dill, dried mint, salt, and pepper. Stir thoroughly until well mixed and smooth.
  5. Assemble the Borani: Spread a generous layer of the yogurt mixture on the base of a large serving plate. Spoon the warm eggplant and tomato mixture evenly over the yogurt base, then top with additional yogurt sauce. Garnish with toasted pine nuts and lemon zest if desired.
  6. Serve: Serve Eggplant Borani warm or at room temperature alongside naan, pita, or crusty bread for a delightful meal or appetizer.

Notes

  • You can roast eggplants in the oven or air fryer depending on your preference and equipment available.
  • Adjust the chili pepper quantity to your heat tolerance.
  • For a vegan version, substitute yogurt and labneh with plant-based alternatives.
  • To add extra texture, lightly toast the pine nuts before garnishing.
  • Eggplant Borani can be served warm or cold, making it versatile for different occasions.

Keywords: Eggplant Borani, Middle Eastern appetizer, roasted eggplant dish, spiced tomato sauce, herbed yogurt, vegetarian mezze

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