Eggplant Borani
A vibrant dish that combines roasted eggplants with aromatic spices and a creamy yogurt sauce, perfect for gatherings and everyday meals.
Ingredients
For the eggplant
- 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
For the yogurt sauce
- 1 cup yogurt Use plain yogurt
- 2 tbsp lemon juice
- 2 tsp finely minced garlic
- 1 tsp dried dill
- 1 tsp dried mint
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Lay the sliced eggplants on a baking sheet, lightly brushing each piece with vegetable oil.
- Roast the eggplants for about 25-30 minutes until they become tender and golden.
Make the Yogurt Sauce
- In a bowl, combine yogurt, lemon juice, finely minced garlic, dried dill, and dried mint. Season with salt and pepper to create a creamy sauce.
Sauté the Flavors
- In a pan, heat a splash of vegetable oil over medium heat. Sauté garlic until fragrant.
- Add tomato paste, turmeric, coriander, cumin, and chili pepper, cooking briefly to release the spices’ aromatic oils.
- Layer in the sliced tomatoes, onions, roasted eggplant, and green chilies. Pour in water, cover, and simmer gently for 15-20 minutes.
Assemble and Garnish
- Spread a layer of yogurt sauce on a serving plate.
- Layer the eggplant mixture over it for an eye-catching presentation.
- Drizzle more yogurt sauce on top and garnish with toasted pine nuts.
Notes
For an extra smoky flavor, grill the eggplants instead of roasting them. You can also add some sautéed spinach or ground meat for a heartier version. Use fresh herbs for garnish; mint or parsley will add vibrant freshness.