Serves 2
Directions
- 1Roast your aubergines until soft and golden.
- 2Simmer with garlic, tomato, onion, chilli and spices until meltingly tender.
- 3Mix yoghurt with lemon, garlic and salt.
- 4Spread the yoghurt on the bottom of a plate.
- 5Layer the aubergine mix on top of the yoghurt.
- 6Drizzle with olive oil.
- 7Sprinkle with dried mint and Aleppo pepper.
- 8Garnish with toasted pine nuts.
- 9Add fresh dill.
- 10Serve warm or cold, with fluffy bread to scoop.
Ingredients
- 2 aubergines
- 3 cloves garlic
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 onion
- 3 tomatoes
- 1 green chilli
- 1 tbsp vinegar
- 0.5 tbsp sugar
- 175 ml water
- 200 g plant-based yoghurt
- 0.5 lemon
- 1 clove garlic
- 0.5 tsp salt
- 2 tbsp extra virgin olive oil
- 1 tsp dried mint
- 1 tsp Aleppo pepper flakes
- 20 g toasted pine nuts
- 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...
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