BĀNJĀN HEAVEN
3
45 min
| Ingredients | Number |
|---|---|
| eggplants | 3 (medium) |
| olive oil | 4 tbsp |
| Harissa paste | 1½ tsp |
| bulgur | 270 g |
| vegetable broth | 1½ tsp |
| cinnamon | 1½ tsp |
| Yogurt Sauce: | |
| unsweetened soy yogurt | 400 g |
| Tahini | 2 tbsp |
| garlic | 1 cloves |
| cumin | 1½ tsp |
| water | 4 tbsp |
| salt & pepper | to taste |
| Topping: | |
| Pomegranate seeds | ½ fruit |
| peppermint (fresh) | 8 g |
| chili flakes | |
| chili threads |
"Heavenly eggplant pleasure"
Imagine cutting into a perfectly roasted eggplant, so tender that it almost falls apart on its own. Its inside is creamy, aromatic, full of depth – and then sweet-tart pomegranate seeds meet a spicy tahini-yogurt sauce. The warm bulgur, enhanced with a touch of cinnamon and harissa, ties everything together. Sounds heavenly? It is. Welcome to Bānjān Heaven.
'Bānjān' means 'eggplant' in Dari/Farsi – and if there’s a recipe that truly deserves the title ‘Heaven on Earth,’ it’s this one. Because with the right preparation, the eggplant turns into something magical: lightly roasted on the outside, soft and buttery on the inside. Inspired by oriental flavors, this recipe brings everything to the plate that complements harmoniously – spice, creaminess, freshness, and texture. A feast for the senses! With that said, enjoy cooking!
PERSONAL RECOMMENDATION
This dish is perfect for a quality dinner with friends or family – especially if you want to create something impressive that’s still easy to prepare. The combination of the spicy harissa glaze and the fresh mint gives the dish a unique touch. Feel free to serve it with crispy flatbread to soak up the tahini-yogurt sauce.
PREPARATION
- Baking the Eggplants: Preheat the oven to 180°C. Poke the eggplants all over with a fork to ensure even cooking. Brush them with olive oil and place them in the oven for 30–40 minutes, until they’re soft.
- Making the Harissa Glaze: While the eggplants are baking, mix olive oil with harissa paste.
- Cooking the Bulgur: Add the bulgur, vegetable broth, and cinnamon to a bowl. Cover it with hot water (about 1 cm above the bulgur), stir, cover, and let it sit for 15 minutes until cooked.
- Making the Tahini-Yogurt Sauce: Blend the soy yogurt with tahini, the juice of a lemon, garlic, cumin, water, salt, and pepper until it forms a creamy sauce.
- Finishing the Eggplants: Take the eggplants out of the oven, cut them lengthwise, and generously brush them with the harissa glaze. Return them to the oven for another 10 minutes.
- Serving: Spoon some of the tahini-yogurt sauce onto a plate, add the bulgur, place the eggplants on top, and finish by drizzling with more sauce. Top with pomegranate seeds, fresh mint, chili flakes, and chili threads. Enjoy the Bānjān Heaven!