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Eggplant Borani

A delightful dish that beautifully showcases the rich, smoky essence of roasted eggplants combined with vibrant spices and creamy yogurt, perfect as an appetizer, side, or main course.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Middle Eastern
Calories: 220
Ingredients Method Notes

Ingredients
  

For the eggplant mixture
  • 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 garnish
For the yogurt sauce
  • 1 cup yogurt
  • 1/2 cup labneh
  • 1 tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp dried dill
  • 1 tsp dried mint

Method
 

Preparation and Roasting
  1. Preheat the oven (or air fryer) to 200 degrees Celsius (400 degrees Fahrenheit). Brush the sliced eggplants generously with vegetable oil. Arrange them on a baking sheet and roast for about 25 to 30 minutes until they become tender and develop a beautiful golden hue.
Prepare the Yogurt Sauce
  1. In a mixing bowl, combine the yogurt, labneh, lemon juice, minced garlic, dried dill, and dried mint. Mix until the ingredients are smoothly blended. Season with salt and pepper to taste.
Cook the Eggplant Mixture
  1. In a large pan, heat a splash of vegetable oil over medium heat. Add the chopped garlic, sautéing until fragrant.
  2. Introduce the tomato paste, turmeric, coriander, cumin, and chili pepper, allowing the spices to bloom.
  3. Layer the sliced tomatoes and onions, followed by the roasted eggplant and green chilies. Pour in the water, cover the pan, and let simmer for 15 to 20 minutes until everything melds beautifully.
Assembly and Serving
  1. On a serving plate, spread a generous layer of the yogurt sauce. Carefully layer the eggplant mixture on top, and drizzle with any remaining yogurt. Garnish with toasted pine nuts for a delightful crunch.

Notes

For added depth of flavor, consider adding a pinch of smoked paprika to the spice mix. For extra heat, include more chili pepper or cayenne. If short on time, canned tomatoes can be used instead of fresh, adjusting the water accordingly.