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BORANI KADOO VA BADEMJAN برانی کدوو بادمجان
Prep time: about 30 minutes. Cooking time 1 hour
Serves 5-6
Recipe type: Borani
Cuisine: Persian/Azeri
  • 5 Chinese or Italian eggplants, baked
  • 5 Mexican gray zucchini, or green zucchini, quartered lengthwise unpeeled
  • ⅛ cup vegetable oil
  • One large onion sliced and fried, (or 4 ounces of fried onions)
  • 3 TBSP vegetable oil
  • 1 ½ TBSP tomato paste
  • 2-3 garlic cloves, peeled and sliced
  • 4-5 small tomatoes, sliced to ¼-inch thick
  • ¼ large green bell pepper (about ½ cup), diced medium
  • 2 serrano peppers, sliced with seeds (optional for added spiciness)
  • 1 cup hot water
  • 1 tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • Side of non-fat Greek yogurt
  • Sprinkle of cayenne pepper powder on the yogurt for garnish and added flavor
  1. Bake the eggplants according to instructions on Baked Eggplants on How To section
  2. Meanwhile add ⅛ cup oil and sliced zucchini to a large nonstick skillet. Cover and brown over medium heat for 15 minutes. Turn the other side, reduce heat to medium low and brown for 10 minutes. Remove from the skillet, set aside.
  3. In the same skillet heat 3 TBSP vegetable oil and fry the sliced onions over medium heat until golden brown.
  4. Add the tomato paste and saute over medium heat for 5 minutes. Add the sliced garlic and saute for another 2 minutes.
  5. Add hot water, 1 tsp kosher salt, and ⅛ tsp black pepper to the skillet and bring it to a boil. If you opt to not use serrano peppers, increase the black pepper to ½ tsp.
  6. Layer the prepared eggplant and zucchini slices in the sauce. Add the tomato slices in a single layer on top. Sprinkle with diced bell pepper and optional sliced serrano peppers.
  7. Cover the skillet and simmer over medium low heat for one hour, or until most of the liquid is cooked off and the sauce has thickened. You may adjust the salt and pepper to your taste anytime during cooking. Occasionally use a spatula to just move the ingredients in the sauce. Do not stir, you want to preserve the layered look.
  8. Use a large spatula to transfer the Borani to a serving platter.
  9. Serve this yummy Borani right away with a bowl of Greek yogurt and a side of Salad Shirazi. I sprinkled the yogurt with just a dash of ground cayenne pepper, but that is only a matter of taste. Traditionally the Borani is served with toasted flat bread, such as Sangak or Lavash, or pita wedges, but it will taste great with crusty French baguette pieces too.
Recipe by Persian Mama at