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Eggplant Borani

Eggplant Borani
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Eggplant Borani is a vibrant and flavorful dish that combines roasted eggplants with a creamy yogurt sauce, creating a delightful experience for your taste buds. This recipe beautifully showcases the versatility of eggplants, making it an ideal choice for family dinners or sophisticated gatherings. With its rich spices and smooth texture, Eggplant Borani is not only satisfying but also packed with healthy ingredients. Perfect for serving warm or at room temperature, this dish pairs wonderfully with naan, pita, or crusty bread, making it a fantastic addition to any meal.

Ingredients

Scale
  • 500 g eggplants
  • 2 tsp garlic
  • ¼ cup tomato paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tomatoes
  • 1 onion
  • 1½ cup plain yogurt
  • ½ cup labneh
  • 1 tbsp lemon juice
  • ¼ tsp chilli pepper
  • 1 tbsp white vinegar
  • sugar
  • salt
  • pepper
  • 2 green chili
  • ½ cup water
  • lemon zest
  • ½ tsp minced garlic
  • ⅛ tsp dried dill
  • ⅛ tsp dried mint
  • pine nuts

Instructions

  1. Preheat your oven or air fryer to 200°C (about 400°F). Slice eggplants and brush them with vegetable oil. Roast for 25–30 minutes or air fry for 15–20 minutes until golden.
  2. In a frying pan, heat vegetable oil and sauté garlic until fragrant. Add tomato paste and spices; cook briefly.
  3. Layer sliced tomatoes, onions, roasted eggplant, and some water in the pan. Cover and simmer for about 15–20 minutes.
  4. In a mixing bowl, combine yogurt, lemon juice, minced garlic, and herbs; season well.
  5. Assemble by spreading some yogurt sauce on a plate, layering the vegetable mixture on top, then adding more yogurt sauce.
  6. Serve warm or at room temperature with your choice of bread.

Nutrition

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