Banjan Borani

Experience the vibrant flavors of Persian cuisine with Banjan Borani, a delightful eggplant dish topped with creamy yogurt and garlic. Perfect for a cozy weeknight dinner or a festive gathering with friends.

• 2 medium eggplants
• 1 cup yogurt
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 3 tablespoons olive oil
• 1 tablespoon lemon juice

Method

1. 1

   Sprinkle the sliced eggplant with salt and let them sit for about 15 minutes to draw out moisture and bitterness. Rinse and pat dry.

2. 2

   In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 5 minutes per side. Remove and set aside on paper towels to drain excess oil.

3. 3

   In a bowl, combine yogurt, minced garlic, cumin, black pepper, and lemon juice. Mix well until smooth.

4. 4

   To serve, layer the fried eggplant on a serving platter and generously spread the yogurt mixture over them. You can also drizzle some olive oil on top for extra flavor.

5. 5

   Optionally, garnish with additional cumin or fresh herbs like parsley or cilantro for a pop of color and taste.