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Aubergine Borani

  • Not too tricky
  • 0:40 m
  • 19 ingredients

Grab an aubergine, onion and some tomatoes because you need to taste what you’re seeing. This is our take on the popular Afghan appetiser Borani banjan and it quite literally melts in the mouth. Layers of lightly spiced Aubergine and tomato are simmered together and topped with plant-based yoghurt and dill, ready to be shared hot or cold.

Serves: 2

Ingredients

For the Borani

  • 2 aubergines
  • 3 cloves of garlic
  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 onion
  • 3 tomatoes
  • 1 green chilli
  • 1 tbsp vinegar
  • ½ tbsp sugar
  • 175ml water

For the Yoghurt

  • 200g plant-based yoghurt
  • ½ lemon
  • 1 clove of garlic
  • ½ tsp salt

To Finish

  • 2 tbsp extra virgin olive oil
  • 1 tsp dried mint
  • 1 tsp Aleppo pepper flakes
  • 20g toasted pine nuts
  • 10g fresh dill

Before you start

Oven or airfryer at 200C | Baking tray lined with baking paper | Frying pan

Step 1

Roast the aubergine

  • Slice the aubergine into rounds ½ cm thick
  • Place on the baking tray and drizzle with olive oil
  • Bake for 25 minutes or until just cooked and slightly golden, or air-fry for 15 minutes, flipping half way through until golden

Ingredients

  • 2 aubergines

Step 2

Prep the veg

  • Peel and mince the garlic
  • Peel and slice the onion
  • Slice the tomatoes
  • Deseed and slice the green chilli lengthways
  • Pick the dill leaves

Ingredients

  • 3 cloves of garlic
  • 1 onion
  • 3 tomatoes
  • 1 green chilli
  • 10g fresh dill

Step 3

Make the base

  • Heat a large frying pan with olive oil
  • Add the garlic and sauté until fragrant
  • Add the tomato paste, ground cumin, turmeric and ground coriander and cook for two minutes
  • Layer up the tomatoes first, then sliced onion, aubergine and chilies
  • Pour over the vinegar, sugar and water, then cover with a lid and leave to simmer for 15 minutes until everything is cooked and softened, then give it all a mix together

Ingredients

  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp vinegar
  • ½ tbsp sugar
  • 175ml water

Step 4

Make the yoghurt

  • Place the yoghurt in a bowl and grate over the garlic, zest the lemon and add the juice
  • Mix to combine and taste to season with salt

Ingredients

  • 200g plant-based yoghurt
  • ½ lemon
  • 1 clove of garlic
  • ½ tsp salt

Step 5

Finish and serve

  • Spoon the yoghurt on a plate and top with the aubergine borani
  • Finish with extra virgin olive oil, dried mint, aleppo pepper, the dill leaves and pine nuts

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tsp dried mint
  • 1 tsp Aleppo pepper flakes
  • 20g toasted pine nuts