BAJAN BORANI (Roasted Eggplant with Spiced Tomato Curry and Zested Yogurt)

Prep Time: 5 Minutes

Bake Time: 15 Minutes

Cook Time: 15 Minutes

THE VARIETY OF EGGPLANTS:

Eggplants are a well-known vegetable used in various countries of the world. Based on its regions, eggplants have a variety of functions that can be used for the dish. I tested multiple eggplants in this recipe that includes Italian Eggplant, Chinese Eggplant, and Indian Eggplant. For more information on the versatility of various eggplants, check this article on “A Visual Guide to 8 Glorious Varieties of Eggplant.” 

ITALIAN EGGPLANT:

Italian Eggplant is long and thin compared to standard Globe Eggplant you would find in your local American supermarket. The Italian Eggplant is very similar in taste compared to the Globe Eggplant. The Italian Eggplant or Globe Eggplant is great to use in this recipe because it crisps up and maintains its texture best compared to the other eggplants. For a crispier, saltier Bajan Borani recipe, I would recommend using the Italian or Globe Eggplant.

CHINESE EGGPLANT:

Chinese Eggplant is a medium-sized lavender-purple vegetable. Chinese Eggplant has less seeds than its counterparts, which makes the eggplant less bitter than the American Globe Eggplant. This Eggplant cooked the fastest compared to its counterparts, so if you choose to roast this eggplant for Bajan Borani, be sure to check in on this eggplant, and keep in mind that it needs to be cooked in a shorter time span. Chinese Eggplant has a thick skin that’s used best in a stir-fry to maintain its texture.

INDIAN EGGPLANT:

This deep purple eggplant is very tiny, but packed full of seeds that brings tons of flavor and tenderness. This Indian eggplant is used best for curry, to soften easily. However, they can also be roasted or deep fried like traditional Indian recipes. The Indian Eggplant was much more sweeter and nuttier in taste compared to it’s counterparts. I personally loved the smaller, sweeter eggplant in this recipe and would recommend this eggplant if you prefer sweeter, stewed eggplants in your Bajan Borani.

INGREDIENTS:

• 1 Eggplant
• 1 Yellow Onion
• 3 Large Tomatoes or 1 Canned Diced Tomatoes
• 3 Chili Peppers
• Garlic Paste or Fresh Garlic Cloves
• 2 Tablespoons of Ghee
• 2 Cups Greek Yogurt
• 1 Lemon
• Olive Oil
• 1 Teaspoon Cayenne Pepper
• 2 Teaspoon Freshly Ground Chili Pepper
• 1 Teaspoon Paprika Powder
• 1 Teaspoon Coriander Powder
• 2 Teaspoon Turmeric Powder
• 1 Teaspoon Garlic Powder
• 3 Tablespoon Aleppo Pepper
• Black Pepper (Season to Taste)
• Salt (Season to Taste)
• Optional: Pomegranate Seeds and Fresh Mint.

DIRECTIONS:

1.) Set oven to bake at 400 Degrees. Dice eggplants crosswise and place on to a baking tray.

2.) Drizzle olive oil and season Aleppo pepper, salt, and black pepper on the Eggplants. Mix until both sides are fully incorporated. Bake Eggplants at 400 Degrees for 15 minutes or until golden brown on one side, then flip until the other side is golden brown. Remove from oven and allow to cool.

3.) In the meantime, dice one yellow onion and saute in a pan at medium-low until onions become translucent. Add three cloves crushed garlic or one teaspoon garlic paste and saute for 15 seconds. Add diced tomatoes and sliced chilis into the pan. Remember to de-seed or add fewer chilis if you do not want a spicy tomato curry.

4.) Close the lid and allow it to simmer. Stir the pot occasionally until it reduces down to a jam, then turns off the heat.

5.) In the meantime, grab a bowl and add 2 cups of Greek yogurt and mix until smooth. Add one teaspoon garlic paste or two cloves fresh garlic. Add half the juice of a lemon. Add one teaspoon of garlic powder, one teaspoon of Aleppo pepper, one teaspoon of black pepper, and salt to taste. Drizzle in olive oil and adjust to your preference. Set aside.

6.) Lightly toss the eggplants into the tomato jam. Do not overmix because the eggplants are already cooked, and you want to maintain its beautiful crispy shape.

7.) To plate, grab a spoon and spread garlic yogurt to the plate. Add eggplant tomato curry on top. Drizzle with olive oil. Optional: Garnish with fresh mint and pomegranates, and lemon wedges.

8.) Serve and Enjoy!