Aubergine Borani

Name: Aubergine Borani
Total time: 40 min
Yield: 2 servings
Ingredients: 2 ea aubergines; 4 ea garlic cloves; 30 g tomato purée; 2 g ground cumin; 3 g ground turmeric; 2 g ground coriander; 1 ea onion; 300 g tomatoes; 1 ea green chilli; 15 ml vinegar; 6 g sugar; 200 g plant-based yoghurt; 0.5 ea lemon; 30 ml extra virgin olive oil; 1 g dried mint; 2 g Aleppo pepper flakes; 20 g pine nuts; 10 g fresh dill

Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv

We stumbled across Borani on a trip and honestly could not stop thinking about it when we got home. It's a Persian-inspired aubergine dish that layers smoky roasted aubergine with garlicky tomatoes, green chilli and a tangle of fresh dill, and the whole thing is just stunning. Every bite has this gorgeous combination of soft, yielding aubergine and bright, punchy flavour that feels really special without being fussy. It's one of those recipes that looks proper impressive on the table but is actually very doable once you get into it. Make this tonight and you'll totally understand why we've been banging on about it.

Serves 2 40 min 11g protein

Ingredients

aubergines — sliced into rounds2 ea
garlic cloves4 ea
tomato purée30 g
ground cumin2 g
ground turmeric3 g
ground coriander2 g
onion — sliced1 ea
tomatoes — sliced300 g
green chilli — deseeded and sliced1 ea
vinegar15 ml
sugar6 g
plant-based yoghurt200 g

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aubergines · 2 items
garlic cloves · 4 items
tomato purée · 30 g
ground cumin · 2 g
ground turmeric · 3 g
ground coriander · 2 g
onion · 1 item
tomatoes · 300 g
green chilli · 1 item
vinegar · 15 ml
sugar · 6 g
plant-based yoghurt · 200 g
lemon · 0.5 items
extra virgin olive oil · 30 ml
dried mint · 1 g
Aleppo pepper flakes · 2 g
pine nuts · 20 g
fresh dill · 10 g

Method

Roast the aubergine Slice the aubergine into rounds ½ cm thick Place on the baking tray and drizzle with olive oil Bake for 25 minutes or until just cooked and slightly golden, or air-fry for 15 minutes, flipping half way through until golden
Prep the veg Peel and mince the garlic Peel and slice the onion Slice the tomatoes Deseed and slice the green chilli lengthways Pick the dill leaves
Make the base Heat a large frying pan with olive oil Add the garlic and sauté until fragrant Add the tomato paste, ground cumin, turmeric and ground coriander and cook for two minutes Layer up the tomatoes first, then sliced onion, aubergine and chilies Pour over the vinegar, sugar and water, then cover with a lid and leave to simmer for 15 minutes until everything is cooked and softened, then give it all a mix together
Make the yoghurt Place the yoghurt in a bowl and grate over the garlic, zest the lemon and add the juice Mix to combine and taste to season with salt
Finish and serve Spoon the yoghurt on a plate and top with the aubergine borani Finish with extra virgin olive oil, dried mint, aleppo pepper, the dill leaves and pine nuts