Eggplant Borani Yogurt Tomato (Print Version)
# Ingredients:
→ Eggplant and Sauce
01 -
500 g eggplants, sliced lengthwise 1.5 cm thick
02 -
2 teaspoons garlic, finely grated or chopped
03 -
60 ml tomato paste
04 -
0.5 teaspoon turmeric powder
05 -
1 teaspoon coriander powder
06 -
1 teaspoon cumin powder
07 -
0.25 teaspoon chilli pepper
08 -
1 tablespoon white vinegar
09 -
1 pinch sugar
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
3 tomatoes, thinly sliced
13 -
1 onion, thinly sliced
14 -
2 green chilies, finely chopped
15 -
120 ml water
16 -
Vegetable oil, for brushing and sautéing
17 -
Pine nuts, for garnish
→ Yoghurt Sauce
18 -
360 ml plain yogurt
19 -
120 ml labneh
20 -
1 tablespoon lemon juice
21 -
Lemon zest, to taste
22 -
0.5 teaspoon minced garlic
23 -
0.125 teaspoon dried dill
24 -
0.125 teaspoon dried mint
# Instructions:
01 -
Preheat oven or air fryer to 200°C. Brush both sides of eggplant slices with oil and arrange on a baking tray. Roast for 25–30 minutes, or air fry for 15–20 minutes, until tender and golden. Remove and set aside.
02 -
Heat a few tablespoons of vegetable oil in a pan over medium heat. Sauté garlic until aromatic. Add tomato paste and cook for 2 minutes. Stir in turmeric, coriander, cumin, chilli pepper, vinegar, sugar, salt, and pepper. Cook for a further 2 minutes.
03 -
Layer tomato slices, onions, roasted eggplant, and green chilli in the pan. Add water, cover, and simmer for 15–20 minutes, or until tomatoes are cooked and sauce thickened.
04 -
In a bowl, combine yogurt, labneh, lemon juice, lemon zest, minced garlic, dried dill, and dried mint. Season with salt and pepper. Mix until smooth.
05 -
Spread a portion of yoghurt sauce onto a serving plate. Layer with eggplant-tomato mixture. Top with remaining sauce and sprinkle with pine nuts. Garnish with fresh herbs if desired. Serve warm or at room temperature.
# Notes:
01 -
Eggplant Borani pairs beautifully with warm naan, pita, or crusty bread.