5 Ingredients or Fewer
Borani eggplant and potato eggplant flavors.
- Prep time 15 minutes
- Cook time 30 minutes
- Serves medium-sized
Author Notes
Borani, a traditional Middle Eastern dish, celebrates the rich and earthy flavors of eggplant and potato, creating a warm, comforting blend of textures and tastes. This dish, often enjoyed as a dip or side, features roasted or sautéed eggplant combined with creamy potatoes, making it both hearty and deeply satisfying. The eggplant brings a smoky, slightly bitter flavor, while the potato adds a mild, buttery base, balancing the robust nature of the eggplant and providing a smooth texture.
To elevate the flavors, Borani is typically seasoned with garlic, herbs, and spices like cumin, coriander, and sometimes a dash of chili for warmth. Yogurt is another staple ingredient, lending a refreshing tang that lightens the dish while adding a creamy richness. Fresh herbs such as mint, parsley, or dill often garnish Borani, enhancing its freshness and visual appeal.
Traditionally served with warm pita or flatbread, Borani is a versatile dish that pairs well with grilled meats or vegetables, making it an ideal addition to any meal. The combination of eggplant and potato allows for endless customization—whether you prefer a thicker mash or a smoother blend, Borani is easily adaptable to individual tastes. Its flavors embody the essence of Middle Eastern cuisine, capturing a unique mix of smokiness, creaminess, and spice that is both familiar and exotic, appealing to a wide range of palates.
—Ijazullag
Ingredients
-
2
medium eggplants
-
2
Potato Medium
-
1 cup
plain yogurt
Directions
- Preheat the Oven: Set your oven to 400°F (200°C). Prepare the Eggplants: Slice the eggplants in half lengthwise, brush the cut sides with olive oil, and place them on a baking sheet with the cut side down. Prepare the Potatoes: Peel and cut the potatoes into small cubes. Toss them with a bit of olive oil, salt, and pepper, and spread them on a separate section of the baking sheet. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the eggplant is soft and the potatoes are golden and tender. Scoop the Eggplant: Once the eggplant has cooled slightly, scoop out the flesh and discard the skins. Transfer the flesh to a large mixing bowl. Mash the Vegetables: Add the roasted potato cubes to the bowl with the eggplant. Mash together with a fork or potato masher until well combined (for a smoother consistency, you can also blend them briefly). Add Seasonings: Mix in the minced garlic, 1 tablespoon of olive oil, cumin powder, coriander powder, salt, and pepper. Stir well to distribute the flavors. Incorporate the Yogurt: Fold in the plain yogurt and stir until the mixture is creamy and fully combined. Season to Taste: Taste and adjust the salt, pepper, or spices as desired. Add a dash of chili flakes or paprika if you want extra heat. Garnish and Serve: Transfer the Borani to a serving dish, drizzle with a little olive oil, and garnish with chopped fresh mint or parsley. Serve with Bread: Enjoy your Borani with warm pita, flatbread, or as a side to your favorite grilled meats or vegetables.
- Chill Before Serving (Optional): For an enhanced flavor, cover the Borani and refrigerate for 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, depending on your preference.
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