Borani Banjan

Ingredients

• 2 large aubergines, about 800 g, cut into 1.5 cm rounds
• 2 tsp salt for drawing out the aubergine
• 120 ml sunflower oil
• 1 onion, sliced
• 3 garlic cloves, sliced
• 3 tomatoes, chopped, or 1 x 400 g tin chopped tomatoes
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chilli flakes
• 150 ml water
• 1 tsp salt for the sauce
• 300 g thick yogurt
• 1 garlic clove, crushed
• 1/2 tsp salt for the yogurt
• 1 tsp dried mint

Before you cook

• Cut the aubergines into rounds about 1.5 cm thick and lay them out on a tray.
• Sprinkle both sides with the 2 teaspoons of salt and leave them for 20 minutes to sweat.
• Pat the slices completely dry with kitchen paper, wiping off the excess salt.
• Whisk the yogurt with the crushed garlic and half teaspoon of salt.

Steps

1. Heat the oil in a wide frying pan over a medium-high heat.
2. Fry the aubergine slices in batches for 3 minutes a side, until browned and soft in the middle.
3. Drain the fried slices on kitchen paper and pour off all but 2 tablespoons of the oil.
4. Fry the sliced onion in the remaining oil for 5 minutes until soft.
5. Add the garlic, turmeric, coriander and chilli flakes and cook for 1 minute until fragrant.
6. Tip in the tomatoes, the water and the salt, and simmer for 10 minutes until the sauce thickens.
7. Lay the aubergine slices back into the pan, overlapping them, and spoon sauce over each one.
8. Cover the pan and simmer over a low heat for 12 minutes so the aubergine drinks up the sauce.
9. Spread two thirds of the garlic yogurt over a serving plate.
10. Lift the aubergine onto the yogurt with a slotted spoon and spoon the remaining sauce over.
11. Dot the last of the yogurt on top and crush the dried mint between your palms over the dish.
12. Serve warm rather than hot, with plenty of flatbread.