Borani Banjan (Eggplant Yogurt) with a Twist
This is a Borani Banjan recipe, but I have modified it and it tastes amazing!!
Ingredients
Eggplant with Tomatoes and Onions
- 1.5 lb Eggplant
- 1 lb Roma Tomatoes Approx. 3 large
- 0.75 lb Red Onion 1 large
- 0.5 Jalapeno save the other half for the yogurt
- 6 cloves Garlic
- 1 tsp Turmeric
- 1/2 tsp Kashmiri Chili Powder
- 1/2 tsp Salt
- 3 tbsp Vegetable Oil
- 1/4 cup Water
Yogurt
- 3 cups Greek Yogurt
- 24 leaves Mint chopped
- 6 tbsp Cilantro chopped
- 3 Garlic Cloves
- 1/2 Jalapeno
- 3 tbsp Lemon Juice
- 1 1/2 tsp Dill Dry
- 3/4 tsp Salt
Instructions
Bake the eggplants
- Preheat over to 395 F
- Cut the eggplant into slices and place in a bowl. Sprinkle with salt and pepper. Set aside for 15 minutes
- Place the eggplants on a wire rack for the oven. Brush with olive oil on each side
- Place in the oven and bake for 30 minutes
- Remove eggplant from oven once done
Onion and tomato sauce
- Slice the onions into crescents. Cut tomatoes round. Chop the garlic and jalapeno.
- Heat oil in a wok and sauté the onions for about 10 mins on medium high heat
- Add in garlic and jalapeno and sauté for another 5 minutes
- Add in all the spices. Stir for 1 minute
- Add in all the tomatoes and water
- Let it come to a boil. Turn heat to low, cover and simmer for 20 mins
- Uncover the wok, stir the onion tomatoes mixture. The tomatoes should be a little mushy by now.
- Layer the eggplant on top of the tomato mixture.
- Cover the wok and let it simmer for 20 mins. This will steam the eggplants on top of the tomato mixture.
Yogurt
- Chop all the yogurt ingredients
- Place the yogurt ingredients into a blender. I used a personal blender and had to do it in 3 small batches.
- Pour the yogurt in a large glass dish
Assemble
- The tomato mixture and the eggplants should be ready by now
- Carefully remove each eggplant slice and place on top of the yogurt. They will be soft and can break easily
- Now scoop the tomato mixture and spread over the eggplant.
