Description
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.
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
- 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.
- In a frying pan, heat vegetable oil and sauté garlic until fragrant. Add tomato paste and spices; cook briefly.
- Layer sliced tomatoes, onions, roasted eggplant, and some water in the pan. Cover and simmer for about 15–20 minutes.
- In a mixing bowl, combine yogurt, lemon juice, minced garlic, and herbs; season well.
- Assemble by spreading some yogurt sauce on a plate, layering the vegetable mixture on top, then adding more yogurt sauce.
- Serve warm or at room temperature with your choice of bread.
Notes
- This dish pairs well with naan, pita, or crusty bread.
- It can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Eggplant Borani, vegetarian dish, Middle Eastern cuisine