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Eggplant Borani

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A comforting dish of roasted eggplants layered with a spiced tomato mixture and served with a creamy yogurt sauce.

Ingredients

Scale
  • 500 g eggplants, sliced into long strips
  • 2 tsp garlic, finely grated or chopped
  • 1/4 cup tomato paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp chili pepper
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • Salt and pepper, to taste
  • 3 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 green chilies, finely chopped
  • 1/2 cup water
  • Vegetable oil, for cooking and roasting
  • Pine nuts, toasted, for garnish

Instructions

  1. Preheat the oven to 200°C (400°F). Brush the sliced eggplants with vegetable oil and roast for 25-30 minutes until golden.
  2. Prepare the yogurt sauce by mixing yogurt, labneh, lemon juice, minced garlic, dried dill, mint, salt, and pepper in a bowl.
  3. In a pan, heat vegetable oil and sauté garlic. Add tomato paste, turmeric, coriander, cumin, and chili pepper; stir to toast spices.
  4. Layer in sliced tomatoes and onions, then add roasted eggplants and green chilies. Pour in water, cover, and simmer for 15-20 minutes.
  5. To serve, spread yogurt sauce on a plate, layer with eggplant mixture, and garnish with toasted pine nuts.

Notes

For a lighter version, substitute yogurt with Greek yogurt or coconut yogurt.

Nutrition

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