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Eggplant Borani

Eggplant Borani
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Eggplant Borani is a captivating dish that embodies the essence of Mediterranean flavors with its tender roasted eggplants, aromatic spices, and a rich yogurt sauce. This delightful recipe is not only visually appealing but also incredibly versatile, making it perfect for both casual family dinners and elegant gatherings. The combination of savory spices and creamy textures creates a symphony of tastes that will leave your guests impressed while being easy to prepare. Serve it warm with naan or pita for a satisfying meal, or enjoy it as part of a mezze platter.

Ingredients

Scale
  • 500 g eggplants (sliced)
  • 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 chili pepper
  • 1 tbsp white vinegar
  • sugar
  • salt
  • pepper
  • 3 tomatoes (thinly sliced)
  • 1 onion (thinly sliced)
  • 2 green chili (finely chopped)
  • ½ cup water
  • vegetable oil
  • ½ cup labneh
  • 1 ½ cup plain yogurt
  • 1 tbsp lemon juice
  • lemon zest
  • ½ tsp minced garlic
  • â…› tsp dried dill
  • â…› tsp dried mint
  • pine nuts (garnish)

Instructions

  1. Preheat the oven or air fryer to 200 degrees Celsius. Slice the eggplants lengthwise, about 1/2-inch thick. Brush both sides with vegetable oil and bake for 25-30 minutes or until tender and slightly golden. Alternatively, you can air fry for about 15 to 20 minutes until they are golden. Once done, remove from heat and set aside.
  2. In a pan, heat a couple of tablespoons of vegetable oil over medium heat. Add the finely chopped garlic and sauté until fragrant. Incorporate the tomato paste and cook for a couple of minutes. Season with turmeric powder, coriander powder, cumin powder, chili pepper, white vinegar, sugar, salt, and pepper. Cook for another couple of minutes until well combined.
  3. Layer slices of tomato, onions, roasted eggplant pieces, green chilies, and water into the pan. Cover it and let it simmer on medium heat for about 15 to 20 minutes until the tomatoes are cooked down and the mixture thickens nicely.
  4. In a mixing bowl, combine plain yogurt, labneh, lemon juice, minced garlic, dried dill, and dried mint. Season with salt and pepper according to your taste preferences. Stir well until all ingredients are thoroughly mixed together.
  5. On a large serving plate, spread out a generous amount of the yogurt mixture at the base. Carefully layer over it the eggplant and tomato mixture. Finally, top it off with more of the yogurt sauce. For an extra touch of flavor and presentation, you can garnish with pine nuts or fresh herbs if desired.
  6. Eggplant Borani can be enjoyed warm or at room temperature. It pairs wonderfully with naan bread or pita for dipping!

Nutrition

Find it online: https://trandtaste.com/eggplant-borani/

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