A delicious vegetarian Persian dish featuring zucchini and eggplant in a rich tomato sauce, served with crispy Sangak flatbread crisps.
Borani-e Kadoo va Bademjan is a flavorful vegetarian main dish or appetizer from Iranian cuisine. This recipe combines tender zucchini and baked eggplant with garlic, tomatoes, and a hint of spice. It’s traditionally served with a dollop of yogurt and toasted flatbread—perfect for scooping up every bit of the savory sauce.
I love serving this with Breadmasters Sangak Crisps—they’re light, crispy, and come in Sesame Seed or Multi-Seed varieties (sesame, black sesame, poppy, caraway, and flax seeds). The crisp texture pairs beautifully with the soft, rich borani. For a vegan option, simply use soy yogurt on the side.
Ingredients
- Breadmasters Sangak Crisps (Sesame Seed or Multi-Seed), for serving
- 2 medium zucchini or Mexican gray squash, quartered lengthwise
- 3 Chinese or Italian eggplants
- 3 tablespoons olive or vegetable oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, peeled and sliced
- 4-5 small tomatoes, sliced ¼-inch thick
- 2 tablespoons tomato paste
- 1 cup hot water
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 serrano pepper, sliced (optional, for heat)
- Plain Greek yogurt or soy yogurt, for serving
- Cayenne pepper, for garnish (optional)
Instructions
- Prepare the eggplant: Preheat oven to 400°F. Prick eggplants with a fork, bake for 30-40 minutes until soft. Let cool, then peel and set aside.
- Cook the zucchini: In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini quarters and cook until golden brown on all sides (about 10-15 minutes). Remove and set aside.
- Make the sauce base: In the same skillet, add remaining oil and sliced onion. Sauté until golden (about 8 minutes). Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes.
- Build the layers: Add hot water, salt, and pepper to the skillet. Bring to a simmer. Layer the cooked eggplant and zucchini in the sauce. Top with sliced tomatoes and optional serrano peppers.
- Simmer: Cover and cook over medium-low heat for 45-60 minutes, until sauce thickens and vegetables are tender. Do not stir—gently shake the pan occasionally.
- Serve: Transfer to a platter. Serve warm with Sangak Crisps on the side and a bowl of yogurt sprinkled with cayenne pepper.
Tip: This dish tastes even better the next day as flavors continue to develop. Store in the refrigerator for up to 3 days.
For more recipe ideas using our Lavash, Sangak, and Markook flatbreads, visit our Recipes page.
