Borani Banjan (Eggplant & Tomato)
Serves: 4-6 | Prep time: 15 minutes | Cook time: 1 hour
INGREDIENTS
2-3 Eggplants (depending on size)
2-3 Diced tomato can
1 Onion, diced
2-3 cloves Garlic, diced
3-5 Chilli, diced (or to taste)
Salt and pepper (to taste)
Fresh or dried Mint (optional: for garnishing)
Olive oil
Garlic yoghurt sauce
1.5-2 cups Greek yoghurt
2-3 Garlic cloves, grated
METHOD
Step 1
Preheat the oven grill to 180°C.
Step 2
Slice eggplants widthways to about 2cm thickness. Lay eggplants flat on a baking tray and lightly coat each side of the eggplant with olive oil and season with salt.
Step 3
Bake eggplants for 25 minutes, or until golden. Flip eggplants and bake for another 25 minutes, or until golden.
Step 4
In a large non-stick pan, heat olive oil over medium-high heat. Add onion and sauté until golden. Add diced garlic and chilli and continue sautéing.
Step 5
Add cans of tomato and season with salt and pepper. Simmer for 2-3 minutes.
Step 6
Transfer eggplants out of the baking tray and lay them on top of the tomato mixture in the non-stick pan. Gently press the eggplants down so that the tomato mixture covers the eggplants. Simmer for 2-3 minutes or until the tomato mixture has reduced.
Step 7
To make the yoghurt sauce, mix the yoghurt and grated garlic together. Set aside or chill in the fridge until serving time.
Step 8
Serve directly from the pan or gently dish up onto a platter. Garnish with garlic yoghurt sauce and mint.
Step 9
Serve with rice, bread or as a side dish.
TIPS
Make this in advance for any dinner party. Not only does it taste better after marinating in the juices overnight, but it heats up great! If preparing in advance, only garnish the dish with the garlic yoghurt and mint when you are about to eat.