Go Back
Delicious Eggplant Borani garnished with yogurt and spices
Print Pin

Eggplant Borani

A rich and comforting layered dish featuring roasted eggplant enveloped in spices and complemented by a creamy yogurt sauce.
Course Main Course, Side Dish
Cuisine Mediterranean, Middle Eastern
Keyword comfort food, Eggplant Borani, Healthy Recipe, Roasted Eggplant, Vegetarian Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 320kcal

Ingredients

Main Ingredients

  • 500 g eggplants, sliced into long strips Tender veggies that absorb flavors beautifully.
  • 3 tomatoes, thinly sliced Juicy and refreshing layers.
  • 1 onion, thinly sliced Aromatic and sweet when cooked.
  • 2 tsp garlic, finely grated or chopped For that aromatic kick.
  • 1/2 cup water To help the dish simmer and meld together.
  • vegetable oil for cooking and roasting For a crispy, golden finish.
  • pine nuts for garnishing To add a delightful crunch and nutty flavor.

Spices and Seasonings

  • 1/4 cup tomato paste To add luscious richness to the dish.
  • 1/2 tsp turmeric powder Enhances both flavor and color.
  • 1 tsp coriander powder For an earthy, citrusy note.
  • 1 tsp cumin powder Providing a nutty depth to the mix.
  • 1/4 tsp chili pepper A hint of heat that awakens the senses.
  • 1 tbsp white vinegar Balancing the richness with a touch of acidity.
  • 1 tsp sugar To balance the flavors perfectly.
  • Salt and pepper, to taste Essential seasonings for the best flavor.

Instructions

Preparation

  • Preheat your oven to 200 degrees Celsius.
  • On a baking sheet, lay out the sliced eggplants. Lightly brush each eggplant piece with vegetable oil and roast for about 25-30 minutes, or until tender and golden brown.
  • In a bowl, whisk together yogurt, lemon juice, minced garlic, and dried dill and mint. Season with salt and pepper.

Cooking

  • In a separate pan, heat vegetable oil over medium heat and sauté minced garlic until fragrant.
  • Add tomato paste, turmeric, coriander, cumin, and chili pepper, cooking for a few minutes.
  • Layer in sliced tomatoes, onions, the roasted eggplant, and chopped green chilies. Stir to combine, add water, cover, and simmer for 15-20 minutes.

Serving

  • Spread yogurt sauce on a plate, layer with the vegetable and eggplant mixture, drizzle with more yogurt sauce, and sprinkle toasted pine nuts on top.

Notes

Taste and adjust spices and seasonings as you go to suit your palate. Garnish just before serving to keep the pine nuts crunchy and inviting.