Eggplant Borani
A delightful dish featuring roasted eggplants and a creamy yogurt sauce, surrounded by aromatic spices, perfect for a comforting meal.
Ingredients
Main Ingredients
- 500 g eggplants, sliced into long strips Roasted until golden and tender.
- 3 pieces thinly sliced tomatoes
- 1 pieces onion, chopped
- 2 pieces green chilies, finely chopped Adjust for spice level.
- 1/2 cup water
- vegetable oil Used for cooking and roasting.
- 1/4 cup tomato paste
Spices and Seasoning
- 2 teaspoons garlic, finely grated or chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 pinch chili pepper Adjust for heat preference.
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- salt and pepper to taste
Yogurt Sauce
- 1 cup yogurt
- 1 splash lemon juice
- 1 teaspoon dried dill
- 1 teaspoon dried mint
Garnish
- 1/4 cup toasted pine nuts For added crunch and flavor.
Instructions
Preparation
- Preheat your oven to 200 degrees Celsius.
- Lay the sliced eggplants on a baking sheet and lightly brush each piece with vegetable oil.
- Roast them for about 25-30 minutes until they become tender and golden.
Yogurt Sauce Preparation
- In a bowl, combine yogurt, a splash of lemon juice, and minced garlic. Flavor with dried dill and dried mint.
- Adjust the seasoning with salt and pepper to taste.
Cooking
- In a pan, heat some vegetable oil over medium heat. Sauté the minced garlic until fragrant.
- Add the tomato paste along with turmeric, coriander, cumin, and chili pepper.
- Once combined, mix in the tomatoes, onions, roasted eggplant, and green chilies.
- Pour in the water, cover, and let it simmer for about 15-20 minutes.
Serving
- Spread a generous layer of the yogurt sauce on a serving plate.
- Layer with the eggplant mixture and drizzle more yogurt sauce on top.
- Sprinkle with toasted pine nuts before serving.
Notes
For best results, ensure eggplants are evenly sliced for uniform roasting. You can grill the eggplants instead of roasting for a richer flavor. Increase chili pepper for extra heat. Leftovers can be stored for up to three days in an airtight container or frozen for up to a month.