This is Borani Banjan – a delicious aubergine dish from Afghanistan & a perfect dish to accompany your family feast this Eid! It’s a richly spiced tomato base with baked aubergine & a garlic yogurt base!
Created by maariaskitchen
Ingredients:
For the tomato aubergine sauce:
1 tbsp olive oil + a little extra for sauce
1 aubergine, halved and then sliced around 1cm thick
5 cloves garlic, minced
4 large tomatoes, chopped
1 tsp salt – or to taste
1/2 tsp coriander powder
1/2 tsp black pepper
20ml water
Coriander to garnish
Fresh chillies to garnish
For the yogurt:
450g St Helen’s Farm natural goats milk yogurt
1 tsp garlic, minced
1 tsp oregano
1/2 tsp salt
To make:
-Pre-heat the oven to 180 degrees and line a baking tray with parchment paper.
– Drizzle the sliced aubergine with olive oil and place into the oven for 30 minutes, tossing once half way through.
– In a heated pan add a little oil and sauté the garlic for 1 minute. Add the chopped tomatoes and sauté for 5 minutes on a high heat.
– Add the salt, black pepper and coriander powder. Mix together and add a little water. Lower the heat and allow to simmer for 5 minutes.
– Add the baked aubergine and cover with a lid for 10 minutes.
– Meanwhile make the yogurt mixture and spread 1/2 across the base of a dish.
– Place the aubergine mixture across the yogurt and top with some more yogurt, coriander and fresh chillies.
