Description
Borani Banjan is a traditional Persian appetizer featuring tender grilled or baked eggplant slices layered with a flavorful yogurt sauce seasoned with garlic, cumin, and paprika. This dish offers a delightful balance of smoky, creamy, and tangy flavors and is perfect served warm as a side or light meal.
Ingredients
Scale
Eggplants
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 teaspoon salt (for sprinkling on eggplants)
Yogurt Mixture
- 1 cup yogurt
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the eggplants: Slice the eggplants into rounds about 1/2 inch thick. Sprinkle each slice generously with salt and place them on a plate to sit for 30 minutes. This process helps draw out excess moisture and bitterness.
- Dry and oil the eggplants: After 30 minutes, rinse the salted eggplant slices under cold water to remove excess salt. Pat them dry thoroughly with paper towels. Then brush each slice evenly with olive oil on both sides.
- Cook the eggplants: Grill the eggplant slices on a heated grill or bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping once halfway, until the slices are tender and golden brown with a slightly smoky flavor.
- Prepare the yogurt sauce: In a medium bowl, combine the yogurt, minced garlic, ground cumin, paprika, and salt. Mix well until all the spices are incorporated and the sauce is smooth.
- Assemble the dish: On a serving platter, layer the cooked eggplant slices. Between each layer, spread a generous amount of the yogurt mixture to ensure every bite is flavorful and creamy.
- Garnish and serve: Sprinkle the chopped fresh parsley over the top layer for a burst of color and freshness. Serve the Borani Banjan warm as a delicious appetizer or side dish.
Notes
- Slicing eggplants evenly helps them cook uniformly.
- Salting the eggplants reduces bitterness and excess moisture.
- You can grill the eggplants over charcoal for a smoky flavor or bake them if you prefer a hands-off method.
- Use full-fat or Greek yogurt for creaminess and richness.
- This dish is best served warm but can also be enjoyed at room temperature.
