Borani Banjan

Always on the look out for new and interesting aubergine recipes I came across this amazing  Afghani dish with its delicious blend of Persian and Indian influences.   

Ingredients

serves 4

2 aubergines (about 500-600g)

4 large tomatoes, sliced 1/2 cm thick

25g fresh coriander, chopped

salt
pepper

for the yogurt

1 large clove garlic

1/4 teaspoon table salt

120g thick strained yogurt (Greek style)

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

2 sprigs of fresh mint

for the tomato sauce

1 tbsp olive oil

2 large cloves garlic, finely chopped

1 tbsp smoked paprika

2 tsp curry powder

1 tsp chilli powder

1 tsp turmeric

400g tomatoes, tinned 

2 tbsp tomato paste

400ml vegetable stock

Salt, to taste

Method

Prepare the yogurt in advance. Simply mix together the yogurt, garlic, lemon juice olive oil and a pinch of salt. Taste and add more salt if needed. Keep the mint whole and mix into the yogurt. Cover with clingfilm and refrigerate for a couple of hours or overnight to let it infuse.

In a large heavy-bottomed frying pan heat the olive oil to medium to high temperature.  Add the garlic and cook for a minute until it begins to colour. Next add the ground spices and cook for a further minute. 

Add the tomatoes a spoon at a time, stirring in the fried spices.  Also add the tomato paste. Bring it to a boil before adding the veg stock.  Allow it to return to the boil before turning down the heat and simmer for about 20-25 minutes until the sauce has reduced by over half.  Taste and adjust the seasoning with salt and add more chilli if you feel it needs it. 

Whilst the sauce is simmering prepare the aubergines. 

Cut the aubergine in half, (lengthways), then slice them evenly less than 1cm thick. Place them in a large bowl and drizzle over extra virgin olive oil. Mix well to coat the pieces. Season well with salt and pepper.

Arrange the slices on a baking tray (or two) and place under a hot grill. Cook them for 4 minutes on both sides until golden brown.   Set aside. 

Pre-heat the oven to 190C .

In a deep ovenable dish begin to layer the bake.  Start with a third of the tomato sauce, then arrange half the aubergine slices, overlapping slightly , topped with half of the sliced tomatoes. Scatter over half the coriander before repeating the layers, sauce, aubergines, tomatoes, coriander. Finish with a layer of tomato sauce.

Cover the dish tightly with foil and place in the oven to cook for 40 minutes.  

Then uncover and cook for a further 5 minutes.

To serve either transfer to individual serving bowls or keep in the ovenable dish. 

Remove the mint sprig from the yogurt then drizzle the yogurt over the dish.  

Sprinkle over with dried mint.