Name: Eggplant Borani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 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, for garnishing

Description

A vibrant dish featuring roasted eggplants, spiced tomatoes, and a creamy yogurt sauce, capturing the essence of Middle Eastern comfort food.

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, for garnishing

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Instructions

Preheat your oven to 200 degrees Celsius. Lay the sliced eggplants on a baking sheet, ensuring they are evenly spaced, and lightly brush each piece with vegetable oil. Roast them for about 25-30 minutes until they are tender and golden.
Combine yogurt, lemon juice, finely minced garlic, and dried dill and mint in a bowl. Season with salt and pepper to enhance the flavors and set aside.
Heat vegetable oil over medium heat. Once hot, sauté the garlic until fragrant, then add the tomato paste, turmeric, coriander, cumin, and chili pepper. Cook for a few minutes to meld the flavors. Layer in the sliced tomatoes, onions, roasted eggplant, and chopped green chilies. Pour in the water, cover the pan, and let it simmer gently for 15-20 minutes.
Spread a generous layer of the yogurt sauce on a serving plate as a base. Then, layer the cooked eggplant mixture on top, drizzling more yogurt sauce over it. Finish with a sprinkle of toasted pine nuts for extra crunch and flavor.

Notes

Choose firm and glossy eggplants for the best texture. Don’t rush the roasting process for maximum flavor. Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg