Name: Eggplant Borani recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 500 g eggplants, sliced; 2 tsp garlic, finely grated or chopped; ¼ cup tomato paste; ½ tsp turmeric powder; 1 tsp coriander powder; 1 tsp cumin powder; ¼ tsp chili pepper; 1 tbsp white vinegar; 1 tsp sugar (to balance the acidity); Salt and pepper, to taste; 3 tomatoes, thinly sliced; 1 onion, thinly sliced; 2 green chilies, finely chopped; ½ cup water; Vegetable oil, for cooking; Pine nuts, for garnish

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 g eggplants, sliced
2 tsp garlic, finely grated or chopped
¼ cup tomato paste
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
¼ tsp chili pepper
1 tbsp white vinegar
1 tsp sugar (to balance the acidity)
Salt and pepper, to taste
3 tomatoes, thinly sliced
1 onion, thinly sliced
2 green chilies, finely chopped
½ cup water
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.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting and Simmering
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 250-300
Sugar: Varies based on added sugar
Sodium: Varies based on added salt
Fat: 12-15 grams
Saturated Fat: Varies based on cooking oil
Unsaturated Fat: Varies based on cooking oil
Trans Fat: 0 grams
Carbohydrates: 30-35 grams
Fiber: 5-7 grams
Protein: 8-10 grams
Cholesterol: 0 mg

Keywords: Eggplant Borani, Middle Eastern recipe, vegetarian dish, yogurt sauce, roasted eggplant