A Fantastic Borani Banjan Recipe for Eggplant Fans

It recently dawned on me that a significant portion of my favorite, most-repeated New York Times Cooking recipes rely on eggplant. There’s Kay Chun’s eggplant dal and eggplant adobo, Alexa Weibel’s eggplant caponata pasta and this trio of stunners from Eric Kim: gochujang-glazed eggplant, bulgogi eggplant, eggplant Parm. These recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness — a winning formula any time of year.But right now, when eggplant is in season, I gravitate toward recipes that let the eggplant shine a bit…