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Borani Bademjan

Borani Bademjan

Borani Bademjan is a modern vegetarian food that got its name for its main ingredient mean eggplant. Garlic, onion, tomato paste, salt, turmeric, and water are other ingredients used in cooking Borani Bademjan. This is a delicious vegetarian appetizer for a vegetarian diet and all other people.
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Course: Main Course
Cuisine: Persian
Keyword: Borani Bademjan
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 224kcal


  • 4 medium-size eggplant
  • 1 medium-size onion
  • 1 large garlic cloves
  • 1 cup of water
  • 2 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • ½ cup fresh mint leave, chopped
  • Required enough vegetable oil


  • Wash and peel eggplants. Cut off the ends and slice it.
  • Fry them in vegetable oil. (if you want them to be healthier, cook them with 3 other methods. The first boil peeled sliced eggplants in a pot. Second, grill them and then put off their burnt skin. third, bake peeled sliced eggplants in the oven)
  • For making Borani Bademjan sauce, after Washing and peeling the onion and garlic, slice them and fry them in the vegetable oil.
  • After onion and garlic got fried, add tomato paste in it and stir for a while.
  • Add salt, turmeric, pepper, and water to it and let it boil. After boiling it, your sauce is ready.
  • Put the prepared eggplants on the sauce. Cover the pan with its lid and let it boil for some more minutes.
  • Uncover the pan and smash the eggplants into the sauce and mix it well. Let it boil for 15 minutes with no lid until its water gets absorbed and evaporated.
  • Pour it to a suitable container.
  • Let it cool down somehow until its temperature reaches room temperature.
  • Garnish it with fried onion, chopped fresh mint leaves, toasted walnut, and some yogurt.
  • Serve and enjoy it.


Uniqop`s advice

  • This dish will taste better when it is at room temperature, not hot and not cold.
  • If Borani Bademjan is served along with fresh Noon-e-Sangak (a kind of flat Persian bread), it tastes better.
  • There are various types of eggplants. The best kind of them for cooking Borani Bademjan is Chinese eggplant. Because their skin is thinner and they cook up faster, and as they have fewer seeds because their seeds are a bit bitter, they are sweeter.


Serving: 100g | Calories: 224kcal