Print

Eggplant Borani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Middle Eastern dish that combines roasted eggplants with aromatic spices and a creamy yogurt sauce.

Ingredients

Scale
  • 500 g eggplants, sliced into long strips
  • 2 tsp garlic, finely grated or chopped
  • 1/4 cup tomato paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp chili pepper
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • Salt and pepper, to taste
  • 3 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 green chilies, finely chopped
  • 1/2 cup water
  • Vegetable oil, for cooking and roasting
  • Pine nuts, for garnishing

Instructions

  1. Preheat your oven to 200 degrees Celsius.
  2. Lay the sliced eggplants on a baking sheet and lightly brush each piece with vegetable oil.
  3. Place them in the oven and roast for about 25-30 minutes until they become tender and golden.
  4. Prepare the yogurt sauce by combining yogurt, lemon juice, minced garlic, dried dill, and dried mint in a bowl.
  5. Stir well, and season with salt and pepper.
  6. In a pan, heat vegetable oil over medium heat and sauté the garlic until fragrant.
  7. Add in the tomato paste, turmeric, coriander, cumin, and chili pepper.
  8. Cook briefly to let the spices bloom, then layer in the sliced tomatoes, onions, roasted eggplant, and green chilies.
  9. Add the water, cover the pan, and let it simmer gently for 15-20 minutes.
  10. Plate by spreading a layer of yogurt sauce on a serving plate, then layering the eggplant mixture and drizzling more yogurt sauce on top.
  11. Finish with a sprinkle of toasted pine nuts.

Notes

For an authentic twist, add fresh herbs on top before serving. Substitute low-fat yogurt to make it healthier.

Nutrition

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