Description
Delicious Borani Banjan: Crispy Eggplant with Spiced Sauce
Ingredients
Scale
- 1 medium Eggplant (Salt and let rest for 30 minutes)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 1 cup Tomato Sauce (Canned or fresh)
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 1 cup Yogurt (Use plant-based for vegan option)
- 2 tablespoons Fresh Herbs (Parsley, Mint) (Can use dried if fresh is unavailable)
- 1/2 medium Red Onion (Optional)
Instructions
- Slice the eggplant and sprinkle it with salt. Let it sit for about 30 minutes to draw out bitterness.
- In a skillet, heat olive oil over medium heat and add the eggplant slices. Fry until golden brown and crispy, about 5-7 minutes. Transfer to paper towels to drain excess oil.
- In the same skillet, add cumin, coriander, and paprika, stirring for about a minute. Pour in the tomato sauce and simmer for 10-15 minutes until it thickens.
- Layer the crispy fried eggplant in a serving dish, pour the spiced tomato sauce over, and dollop with herby yogurt.
- Garnish with parsley, mint, and minced red onion. Serve warm or at room temperature.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Frying and simmering
- Cuisine: Afghan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg