Eggplant Borani with Creamy Yogurt and Tomato (Easy 55-Min Recipe)

Eggplant Borani with Creamy Yogurt and Tomato (Easy 55-Min Recipe)

recipebyme.com

Velvety eggplant layered in spiced tomato, finished with cool yogurt. A vibrant, aromatic dish perfect with warm flatbread.

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Cooking tools:

  • Air fryer
  • Microplane
  • Pastry brush
  • Oven
  • Stove
  • Baking sheet
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Spoon
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Serving platter
  • Spatula
  • Kitchen timer

Ingredients

  • 500 g eggplants, sliced lengthwise 1.5 cm thick
  • 2 teaspoons garlic, finely grated or chopped
  • 60 ml tomato paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon chilli pepper
  • 1 tablespoon white vinegar
  • 1 pinch sugar
  • Salt, to taste
  • Black pepper, to taste
  • 3 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 green chilies, finely chopped
  • 120 ml water
  • Vegetable oil, for brushing and sautéing
  • Pine nuts, for garnish
  • 360 ml plain yogurt
  • 120 ml labneh
  • 1 tablespoon lemon juice
  • Lemon zest, to taste
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon dried mint

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