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This stacked eggplant borani balances soft roasted eggplant with a flavorful spiced tomato blend and tangy yogurt for a perfect mix of tastes and textures. The dish comes from Persian food traditions but shows up in many Middle Eastern cooking styles, adding cultural depth to your dinner options.
I whipped up this borani when hosting friends and needed something impressive that wouldn't keep me stuck cooking all night. Everyone grabbed seconds of the colorful layers before we even got to the main dish.
Ingredients
- Eggplants: Go for ones that feel heavy and look shiny without any mushy parts for best results after cooking
- Tomato paste: Adds deep savory notes and gorgeous color to the foundation
- Warm spices: Turmeric, coriander, and cumin build that classic Middle Eastern flavor profile
- Yogurt and labneh: These creamy dairy elements cut through the eggplant's richness
- Fresh tomatoes and onions: Bring sweet juiciness and different textures
- Pine nuts: Their creamy, toasty flavor makes the perfect topping
- Dried herbs: Mint and dill add freshness to the yogurt mixture
Step-by-Step Instructions
- Get your eggplants ready:
- Cut eggplants lengthwise into 1/2-inch slices so they'll stay intact. Coat both sides well with oil so they cook evenly without drying up. They'll need about 25-30 minutes in a 200°C oven, or just 15-20 minutes in an air fryer. They're done when the edges turn golden and a fork slides in easily.
- Build your flavor base:
- Get your veggie oil hot and shimmering before tossing in garlic so it won't burn. Cook only until you smell it, roughly 30 seconds, then add tomato paste. Cooking the paste is key - it gets a bit caramelized and tastes much deeper. Let your spices sizzle in the oil for at least a minute to wake up their flavors.
- Mix your tomato blend:
- Stack tomato slices, onions, cooked eggplant, and green chili in your pan with some overlap. Adding water creates steam for gentle cooking and helps make a sauce-like texture. Cover and simmer until everything melds together. You'll know it's ready when tomatoes break down and extra liquid cooks off.
- Whip up the yogurt blend:
- Mix yogurt with labneh to get that perfect halfway point between pourable and spreadable. Lemon juice and zest add brightness, while dried herbs give subtle flavor notes. Let it sit at least 10 minutes before using so flavors can blend properly.
- Put it all together:
- The way you layer creates both looks and taste balance. Start with a thick yogurt layer spread all the way to the plate edges. Carefully add the eggplant-tomato mix to keep the layers distinct. Finish by drizzling yogurt on top in a pretty pattern, then scatter pine nuts for crunch and visual pop.
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After years of frying eggplant, I learned the secret of proper roasting for this dish. My neighbor from Persia taught me that patient roasting brings out the eggplant's natural creaminess without tons of oil, letting its subtle taste shine through all those spices.
Serving Suggestions
Borani works as an eye-catching main dish for a veggie mezze spread next to hummus, tabbouleh, and hot flatbreads. During hot months, try it slightly cool as an appetizer. For something more filling, match it with spiced rice and grilled proteins or veggies. It's also fantastic with lamb kebabs, where the cool yogurt balances the meaty richness.
Make It Your Own
The basic borani setup works with lots of tweaks. Try swapping in some zucchini or bell peppers for part of the eggplant, especially when they're in season. Want more kick? Add extra chili or a bit of Aleppo pepper for authentic heat. To make it look fancier, drizzle good olive oil and scatter some pomegranate seeds on top before bringing it to the table.
Storage Tips
Borani keeps well if you store the parts separately. The eggplant-tomato mix lasts up to three days in the fridge, while the yogurt sauce stays good about two days. When you're ready to eat leftovers, let the tomato mix come to room temp then warm it gently in a pan with a splash of water. Put together with fresh yogurt right before eating. The fully assembled dish can go in the fridge for a day, though the yogurt might separate a little.
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This dish blends old-world tradition with simple modern cooking to create something that looks amazing and tastes incredible - your guests will definitely want seconds.
Frequently Asked Questions
- → Can I make Eggplant Borani ahead of time?
You can definitely prep things ahead. Make the eggplant mix and tomato sauce up to 24 hours early and keep them in the fridge. Just add the yogurt part right before you plan to eat. The whole dish stays good in the fridge for a couple days, though the yogurt might get a bit watery.
- → Is there a way to make this dish vegan?
For sure! Just swap out the dairy yogurt and labneh with coconut yogurt or cashew cream instead. Add a splash of lemon juice to get that same tang. Everything else in the recipe is already plant-based.
- → What can I serve with Eggplant Borani?
This dish goes really well with warm flatbreads like naan, pita or lavash. It's also great next to some grilled meat, a simple rice dish, or as part of a spread with hummus, tabbouleh and some olives.
- → How spicy is this dish?
It's not too hot - there's just a touch of chili pepper and some fresh green chilies. You can make it milder by cutting back on the chili and taking the seeds out of the green chilies. Or add more if you want it spicier!
- → Can I use an alternative to pine nuts for garnish?
Sure thing! Pine nuts are great but pricey. Try chopped walnuts, sliced almonds or even roasted pumpkin seeds instead. If you can't do nuts at all, some crispy breadcrumbs or fried shallots will give you that nice crunch.
- → What type of eggplant works best for this dish?
The big purple globe eggplants work really well since they get nice and meaty when roasted. Italian eggplants are good too. The skinny Japanese or Chinese ones cook faster, so just watch your timing if you use those.