Aubergine stew (Borani Badejan)
Ingredients
for 4 person
| 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 |
| 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 |
| 180 g | plain yoghurt |
| 1 | garlic clove, squeezed |
| 1 | organic lemon, use grated zest and 1 tbsp of juice |
| 2 sprig | peppermint, finely chopped |
| ½ tsp | salt |
| 40 g | pine nuts, roasted |
How it's done
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.
Stew
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.
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