Eggplant Borani
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 chilli pepper
- 1 tbsp white vinegar
- sugar
- salt
- pepper
- 3 tomatoes, thinly sliced
- 1 onion, thinly sliced
- 2 green chili, finely chopped
- ½ cup water
- vegetable oil
- pine nuts, garnish
Yogurt Sauce
- 1 ½ cup plain yogurt
- ½ cup labneh
- 1 tbsp lemon juice
- lemon zet
- ½ tsp minced garlic
- ⅛ tsp dried dill
- ⅛ tsp dried mint
Instructions
- Prepare the eggplants: Preheat the oven or Air fryer to 200 degrees Celsius. Slice the eggplants lengthwise, about 1/2-inch thick. Brush both sides with oil and bake for 25-30 minutes or until tender and slightly golden, or Air Fry for about 15 to 20 minutes until slightly golden. Once done, remove from the oven and set aside.
- Prepare the tomato mixture: In a pan, heat a couple of tablespoons of vegetable oil over medium heat. Add the garlic and sauté until fragrant. Add the tomato paste and fry for a couple of minutes. Season with turmeric powder, coriander powder, cumin powder, chilli pepper, white vinegar, sugar, salt and pepper. Cook for a couple of minutes.
- Layer slices of tomato, onions, roasted eggplant, green chilli and water to the pan. Cover the pot and allow to simmer on medium heat for about 15 to 20, or until the tomatoes are cooked and the mixture has thickened.
- Prepare the yoghurt sauce: In a bowl, combine the yoghurt, lemon juice, minced garlic, dried dill, and dried mint. Season with salt and pepper. Stir well until all the ingredients are well mixed.
- Assemble the Borani: Place a generous amount of the yoghurt mixture on the base of a large serving plate. Gently the eggplant and tomato mixture over the eggplants, then finally top with the yoghurt sauce. You can garnish with some fresh herbs if desired.
- Serve: Eggplant Borani can be served warm or at room temperature. It pairs well with naan, pita, or any crusty bread.