Badenjan-burani with Spiced Yogurt Sauce

Ingredients

• 2 large eggplants 2 large eggplants
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• 1 cup plain yogurt 1 cup plain yogurt
• 1/2 teaspoon ground cumin, for yogurt sauce 1/2 teaspoon ground cumin, for yogurt sauce
• 1/2 teaspoon garlic powder, for yogurt sauce 1/2 teaspoon garlic powder, for yogurt sauce
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
2. 2.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining 2 tablespoons of vegetable oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
4. 4.
   Add the diced tomatoes, ground cumin, ground coriander, turmeric powder, chili powder (if using), and salt. Cook for 10-15 minutes until the tomatoes have softened and the flavors have melded together.
5. 5.
   In a separate bowl, whisk together the plain yogurt, ground cumin, and garlic powder to make the spiced yogurt sauce.
6. 6.
   To assemble, place a layer of fried eggplant slices in a serving dish. Spoon the tomato sauce over the eggplant, spreading it evenly. Repeat the layers until all the eggplant and sauce are used.
7. 7.
   Drizzle the spiced yogurt sauce over the top of the dish. Garnish with fresh cilantro.
8. 8.
   Serve the Badenjan-burani warm or at room temperature.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves the texture of the final dish.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the best results. Greek yogurt can also be used for a thicker consistency.
• Cumin — Toasting whole cumin seeds and grinding them fresh will enhance the flavor of the dish.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices instead of frying them.
• Adjust the spiciness by adding more or less chili powder to the tomato sauce.
• Serve Badenjan-burani with warm naan bread or rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Badenjan-burani as a main dish accompanied by warm naan bread or rice. It can also be served as a side dish alongside grilled meats or as part of a mezze platter.

Presentation advice

Arrange the layered eggplant slices in a circular pattern on a serving dish, with the spiced yogurt sauce drizzled over the top. Garnish with fresh cilantro leaves for a pop of color.