Aubergine Borani
50 min2 servings
Roasted aubergine layered with tomatoes and spices, served with garlicky lemon yoghurt and toasted pine nuts.
| 2 aubergines | Slice aubergines, oil & bake, 25 min | Spoon yoghurt on plate, top with borani | Garnish with oil, mint, pepper, dill & pine nuts | |||
| 2 tbsp extra virgin olive oil (for roasting) | ||||||
| 3 cloves garlic, minced | Sauté garlic until fragrant | Cook tomato paste & spices 2 min | Layer tomatoes, onion, aubergine & chilli | Add vinegar, sugar & water, simmer 15 min | ||
| 2 tbsp tomato purée | ||||||
| 1 tsp ground cumin | ||||||
| 1 tsp ground turmeric | ||||||
| 1 tsp ground coriander | ||||||
| 1 onion, sliced | ||||||
| 3 tomatoes, sliced | ||||||
| 1 green chilli, deseeded and sliced lengthways | ||||||
| 1 tbsp vinegar | ||||||
| ½ tbsp sugar | ||||||
| 175 ml water | ||||||
| 200 g plant-based yoghurt | Mix yoghurt with garlic, lemon & salt | |||||
| 1 clove garlic, grated | ||||||
| ½ lemon, zested and juiced | ||||||
| ½ tsp salt | ||||||
| 2 tbsp extra virgin olive oil (for finishing) | ||||||
| 1 tsp dried mint | ||||||
| 1 tsp Aleppo pepper flakes | ||||||
| 10 g fresh dill, picked | ||||||
| 20 g toasted pine nuts |
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