Aubergine Borani

Serves 2
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Directions

  1. 1Roast your aubergines until soft and golden.
  2. 2Roast your aubergines until soft and golden.
  3. 3Roast your aubergines until soft and golden.
  4. 4Simmer with garlic, tomato, onion, chilli and spices until meltingly tender.
  5. 5Simmer with garlic, tomato, onion, chilli and spices until meltingly tender.
  6. 6Simmer with garlic, tomato, onion, chilli and spices until meltingly tender.
  7. 7Mix yoghurt with lemon, garlic and salt.
  8. 8Mix yoghurt with lemon, garlic and salt.
  9. 9Mix yoghurt with lemon, garlic and salt.
  10. 10Spread the yoghurt on the bottom of a plate.
  11. 11Spread the yoghurt on the bottom of a plate.
  12. 12Spread the yoghurt on the bottom of a plate.
  13. 13Layer the aubergine mix on top of the yoghurt.
  14. 14Layer the aubergine mix on top of the yoghurt.
  15. 15Layer the aubergine mix on top of the yoghurt.
  16. 16Drizzle with olive oil.
  17. 17Drizzle with olive oil.
  18. 18Drizzle with olive oil.
  19. 19Sprinkle with dried mint and Aleppo pepper.
  20. 20Sprinkle with dried mint and Aleppo pepper.
  21. 21Sprinkle with dried mint and Aleppo pepper.
  22. 22Garnish with toasted pine nuts.
  23. 23Garnish with toasted pine nuts.
  24. 24Garnish with toasted pine nuts.
  25. 25Add fresh dill.
  26. 26Add fresh dill.
  27. 27Add fresh dill.
  28. 28Serve warm or cold, with fluffy bread to scoop.
  29. 29Serve warm or cold, with fluffy bread to scoop.
  30. 30Serve warm or cold, with fluffy bread to scoop.

Ingredients

  • 2 aubergines
  • 2 aubergines
  • 2 aubergines
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 tbsp tomato purée
  • 2 tbsp tomato purée
  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 175 ml water
  • 175 ml water
  • 175 ml water
  • 200 g plant-based yoghurt
  • 200 g plant-based yoghurt
  • 200 g plant-based yoghurt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried mint
  • 1 tsp dried mint
  • 1 tsp dried mint
  • 1 tsp Aleppo pepper flakes
  • 1 tsp Aleppo pepper flakes
  • 1 tsp Aleppo pepper flakes
  • 20 g toasted pine nuts
  • 20 g toasted pine nuts
  • 20 g toasted pine nuts
  • 10 g fresh dill
  • 10 g fresh dill
  • 10 g fresh dill

Equipment

platespoonknife

Tips

  • Serve warm or cold, with fluffy bread to scoop.
  • This is dinner party material.
  • Everyone needs a great dip in their repertoire.
  • This one’s easy to master but tastes like it took hours.
  • Inspired by Afghan Borani Banjan, this silky, spiced aubergine dish is perfect for sharing (or not).
  • Serve it warm with garlicky yoghurt, drizzle with chilli oil, and scoop it all up with warm bread.
  • Save this one - it’s dinner party material Bosh☀️ Aubergine Borani 🍆 Everyone needs a great dip in their repertoire - this one’s easy to master but tastes like it took hours.
  • Inspired by Afghan...