Borani bademjan

Borani bademjan

Eggplant salad

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Boranis are simply prepared, versatile, cooling Persian salads. While they may replace the traditional salad at a meal, they also serve as appealing appetisers. In this role the only accompaniment necessary is a flat bread, such as nane lavash or nane sangyak, or the readily obtainable khoubiz, the Arabic flat bread. Cut the bread into manageable squares for scooping up the borani.

The other role of boranis, popular in summer, is as a substitute for a khoresh when serving a full Persian meal; they also make an interesting ‘sauce’ for polous and kababs served with chelou.

Always be sure to use a thick, drained yoghurt when preparing boranis.

Ingredients

Quantity Ingredient
2 large, oval eggplants, each about 375 g
salt, for sprinkling
125ml oil
500g drained yoghurt
2 garlic cloves, crushed
freshly ground black pepper, to taste
walnuts, chopped, to garnish (optional)

Method

  1. Cut the eggplants in half lengthways, then slice crossways to 5 mm thick. Sprinkle the slices liberally with salt, stacking them if necessary. Leave for 30 minutes, then rinse and dry with paper towels.
  2. Heat half the oil in a large frying pan. Fry the eggplant in batches, over medium heat, until golden brown on each side, adding more oil to the pan as required. Drain on paper towels.
  3. Mix the yoghurt and garlic with salt to taste.
  4. Place a layer of cooled eggplant in a serving dish, overlapping the slices a little. Season with pepper and spread some yoghurt mixture on top. Repeat the layers, finishing with a layer of yoghurt.
  5. Cover and chill. Serve garnished with chopped walnuts if desired.

Note

  • Borani bademjan may be layered in individual dishes to serve as a first course. If serving in place of a khoresh, dice the eggplant, fry until cooked through, and fold into the yoghurt with the other ingredients.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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