Tag: aubergine recipe

Eggplant Thursday: Borani Banjan

On By WanjoroIn Recipes2 Comments

Borani Banjan is a traditional Afghan recipe that has eggplants layered in a tomato sauce and topped with a garlic yoghurt sauce and dried mint. It is so simple to make but the flavours are complex and blend so wonderfully together to make what has become one of my top favorite ways to make eggplant. It is SO good, if you love eggplant as much as I do, you have to make it.

I have shared this dish before here, but felt that it. deserves its own post. Share the goodness right?

I like the recipe from Mazar Cuisine and it is always the one I use when making this dish, though I sometimes roast the eggplant in the oven instead of frying.

Our ingredients are:-

  • 4 purple eggplants, thickly sliced and soaked in salty water to remove bitterness.
  • 4 sliced tomatoes.
  • 1 heaped teaspoon of tomato paste.
  • Spices: 1 teaspoon each of paprika, ground coriander, ground turmeric and 1/2 teaspoon of ground red chilli.
  • Salt and pepper to taste.
  • 4 minced garlic cloves. (I used local garlic that has stronger flavour than imported one).
  • 1 level tbsp of dried mint.
  • I cup natural yoghurt.
  • Cooking oil.
After soaking the eggplant in salted water, rinse and pat dry with a paper towel. Toss with olive oil and roast in a 180°C oven for 20 – 25 minutes.
As the eggplant roasts you can get started on the tomato sauce.
In a heated saucepan, add 2 tbsp of cooking oil, and add half the minced garlic.
Once it releases its aroma, add the ground spices, the turmeric, paprika, chilli and coriander and mix well. Let the spices cook a while before adding the tomato paste and mix well. ( I added a green pepper I had on hand though its not included in the original recipe).
Add your sliced tomatoes and some salt, lower heat and cover. Let it cook till the tomatoes break down completely.
Meanwhile, add the yoghurt to a bowl, the rest of the minced garlic, the dried mint and some salt and pepper.
Mix well and set aside (I put mine in the fridge as it was a hot day, but if its cool you can leave it out on the counter till ready to use).
The tomatoes will have broken down completely into a lovely red rich and thick sauce.
Add the roasted eggplant to the tomato sauce and mix gently. If too dry you can add a splash of water. Cover and simmer for about 8-10 minutes for the eggplant to absorb the flavour and the sauce. Remember to check your seasoning too.
The eggplant really holds its shape well and is full of flavour with a bit of heat but not too much.
To serve, plate the eggplant then add the garlic yoghurt on top. Garnish with freshly ground black pepper and a bit of dried mint.
This might just become my favorite eggplant recipe!
I had mine with a simple flatbread made with self raising flour, yoghurt and some herbs.

The best way to have this is with a decent flatbread that is great for scooping up the sauce and balances out the flavours too.

This is a must try dish!

Aubergine and Cabbage Fry.

On By WanjoroIn Recipes1 Comment

This is a simple side dish that goes well with some aromatic rice, hot chapati or even on its own.

Eggplant is one of those vegetables that a lot of people do not like or know how to make, or assume it is bitter. Aubergine aka eggplants are easily available here and affordable too. They are rich in anti oxidants, vitamins, high in fibre and low in calories among other benefits. Cabbage is also inexpensive but also rich in minerals and Vitamin K, helps fight inflammation in your body, low in calories, helps in digestion and contains Vitamin C too among other nutrients. Both vegetables go surprising well together in this simple dish, try it and let me know how it turns out.

We will need:-

  • a 1/4 head of cabbage, roughly chopped.
  • 1 medium eggplant, sliced.
  • 1 sliced onion.
  • 3 chopped garlic cloves.
  • 1 tbsp tomato paste.
  • 1 tbsp cooking oil.
  • Salt and pepper to taste.
  • Spices : 1/4 tsp ground tumeric, mixed spice blend and some dried basil.

Method.

To avoid bitterness from your eggplant, slice and soak in salted water first and let it sit as you prepare the other ingredients.

Heat your saucepan and the oil, then the onion and let it cook a bit till it starts to turn translucent before adding the chopped garlic.

Cook it well, then add the spices and tomato paste, mixing well to avoid burning. You can reduce heat and add a tablespoon of water so they can cook but not burn.

Rinse off your eggplant and pat dry on kitchen towel, before adding to the pan. Let the eggplant cook on high for 5-8 minutes, then add the cabbage.

Mix well and check seasoning, let fry till just beginning to soften, remove from heat and serve hot.

The eggplant is crispy at the edges, well cooked, not bitter and adds a meaty texture to the dish. The cabbage is cooked but still a bit crunchy and well coated and flavoured with the spices.

You can sprinkle some chilli or cayenne too for an extra kick.

This simple vegetable fry is tasty, healthy, colourful and filling. It is delicious enough to have on its own, as a filling for a hot chapati wrap, with rice for the kids’ lunchboxes, as side dish for dinner, or as a simple and quick lunch dish.

Try it and let me know what you think of it.

Love,

Wanjoro.