Aubergine stew (Borani Badejan)

Aubergine stew (Borani Badejan)

Total: 1 hr | Active: 1 hr
vegetarian, gluten-free
Nutritional value / person: 281 kcal
, Fat: 18 g
, Carbohydrate: 17 g
, Protein: 9 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 ½ tsp sweet paprika
1 tsp turmeric
1 tsp ground coriander seeds
¼ tsp cayenne pepper
2 tbsp tomato puree
400 g tomatoes, cut into approx. 2 cm pieces
½ tsp salt

Fry the aubergines

oil for frying
800 g aubergines, cut lengthwise into slices approx. 5 mm thick
¾ tsp salt


300 g tomatoes, cut into slices approx. 5 mm thick

Garlic & yoghurt dressing

180 g plain yoghurt
1 garlic clove, squeezed
1 organic lemon, use grated zest and 1 tbsp of juice
2 sprigs peppermint, finely chopped
½ tsp salt
40 g pine nuts, roasted
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One casserole dish (approx. 24 cm in diameter) with lid

How it's done

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Tomato sauce

Heat the oil in a pan. Add the onion and all the other ingredients up to and including the cayenne pepper, sauté for approx. 3 mins. Add the tomato puree and tomatoes, cook briefly, season with salt. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally.

Fry the aubergines

Heat the oil in a non-stick frying pan. Salt the aubergines, fry in batches over a medium heat for approx. 3 mins. on each side. Remove.


Layer the tomato sauce, aubergines and tomatoes in the casserole dish. Finish with a layer of tomato sauce, cover and simmer over a low heat for approx. 25 mins.

Garlic & yoghurt dressing

Mix the yoghurt with all the remaining ingredients, serve with the stew. Sprinkle the pine nuts on top.

Good to know
Serve with: Flatbread


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