Please register to access this content.
To continue viewing the content you love, please sign in or create a new account
Dismiss
This content is for our paying subscribers only

Food Guide to Cooking

Watch how this aubergine dish - Borani Banjan is made

You can bake the aubergines or deep fry them for this yoghurt-based dish



Borani Banjan or Aubergine yoghurt dish from Afghanistan
Video Credit: Anas Thacharpadikkal/Gulf News

Ingredients

3 aubegines, sliced

2 red onions, sliced

3 tomatoes, sliced

1 tbsp tomato paste

2 cups yoghurt, full fat

1 green chilli, chopped

2 cloves garlic, minced

1 tsp turmeric

1 tsp chilli powder

1/2 tsp black pepper

Salt to taste

1 tbsp dried mint

30 ml oil

Ingredients:[Clockwise] Aubergine, garlic cloves, onion, tomato paste, tomatoes, oil
Image Credit: Anas Thacharpadikkal/Gulf News
Ingredients: [Top left to right] Red chilli powder, turmeric powder, salt, black pepper
Image Credit: Anas Thacharpadikkal/Gulf News
Yoghurt and dried mint
Image Credit: Anas Thacharpadikkal/Gulf News

In a bowl add sliced aubergines and rub it with salt. Keep it aside for 30 minutes. This will absorb remove excess water. After 30 minutes, strain the water and pat dry. 

1. Heat a pan and add oil. Add onions and sauté, chopped garlic, sliced tomatoes, tomato paste, chopped green chillies, red chilli powder, turmeric and crushed cloves, salt and mix them all together.

Sauté onions until they turn golden
Image Credit: Anas Thacharpadikkal/Gulf News

2. Add chopped garlic, sliced tomatoes, tomato paste, chopped green chillies, red chilli powder, turmeric and crushed cloves, salt and mix them all together. Pour a little water and mix them well. 

Add tomatoes, garlic and spices to the mix
Image Credit: Anas Thacharpadikkal/Gulf News
Advertisement

3. Pour a little water and mix them well.

Make a paste and some water to it
Image Credit: Anas Thacharpadikkal/Gulf News

4. Take a pan and add some oil, enough to shallow fry the aubergines.

5. Take a flat dish and line it with a kitchen roll. Once you remove the aubergines from the pan, place them onto the paper. This will absorb excess oil. 

To bake the aubergines 

While frying is the traditional way, you can also bake the aubergines. For this you will need to brush the aubergine generously with oil, add garlic cloves and bake until soft and golden. For about 15 to 20 minutes at 180C.

Note: Allow the aubergine to cool down for a while and make sure all the excess oil is released otherwise the dish will be too greasy. Aubergine absord oil while they are hot and begin releasing the oil as they begin to cool down. 

To plate

Spread yoghurt on a plate, place the fried aubergines on top of it. Cover it with the tomato paste and top it up with a spoonful of yoghurt. Sprinkle dried mint powder and red chilli powder on it.   

Chef Ajit Tamang
Chef at Kishmish restaurant, Al Wasl, Dubai

Tell us about your favourite dishes or recipes at food@gulfnews.com

Advertisement