Eggplant Borani is a flavorful Middle Eastern dish made with roasted eggplants, aromatic spices, and a creamy yogurt sauce, perfect for gatherings or family dinners.
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Eggplant Borani recipe
Description
Eggplant Borani is a flavorful Middle Eastern dish made with roasted eggplants, aromatic spices, and a creamy yogurt sauce, perfect for gatherings or family dinners.
Ingredients
Scale
- 500 geggplants, sliced
- 2 tspgarlic, finely grated or chopped
- ¼ cuptomato paste
- ½ tspturmeric powder
- 1 tspcoriander powder
- 1 tspcumin powder
- ¼ tspchili pepper
- 1 tbspwhite vinegar
- 1 tspsugar (to balance the acidity)
- Salt and pepper, to taste
- 3tomatoes, thinly sliced
- 1onion, thinly sliced
- 2green chilies, finely chopped
- ½ cupwater
- Vegetable oil, for cooking
- Pine nuts, for garnish
Instructions
- Preheat your oven or air fryer to 200 degrees Celsius. Slice the eggplants lengthwise, brush with vegetable oil, and roast for 25-30 minutes until tender and golden.
- In a bowl, combine 1 ½ cups of plain yogurt, ½ cup of labneh, lemon juice, minced garlic, dried dill, and dried mint. Season with salt and pepper, and mix until smooth.
- In a pan, heat vegetable oil and sauté garlic until fragrant. Add tomato paste and spices, then layer in tomatoes, onions, roasted eggplant, and green chilies. Pour in water, cover, and simmer for 15-20 minutes.
- On a serving plate, spread yogurt sauce, layer the eggplant mixture, top with remaining yogurt sauce, and garnish with pine nuts.
Notes
Choose firm, shiny eggplants for the best flavor.
Let the yogurt sauce chill for better flavor melding.
Adjust seasoning to taste as you cook.
Leftovers can be stored in the fridge for up to three days.
Nutrition
- Calories: 250-300
- Sugar: Varies based on added sugar
- Fat: 12-15 grams
- Carbohydrates: 30-35 grams
- Protein: 8-10 grams
