Khushbu Lalwani
Middle eastern food
This week’s meat free Monday recipe translates to ‘Afghan yoghurt with aubergines’: Burani Bunjon, don’t you think it is a beautiful name?
As a vegetarian, most of my memories of middles eastern food are linked with falafels. I’m sure many of you will know what I’m talking about. I was given a middle eastern vegetarian cook book this Christmas, Veggiestan and this recipe is from that book, I was delighted because it meant I could cook all the middle eastern food I love without the nuts and raisins that many dishes have (I’m not a fan of nuts and raisins). This dish is delicious, every bit of it, and the yoghurt is like the icing on the cake.
To prepare burani bonjon you will need:
Serves 4
3 large aubergines
salt
rapeseed oil for frying (although I used olive and it was fine)
1 large onion
4 green chillies (trust me its not too much, you’ll be fine)
1 teaspoon ground turmeric
1 tin of chopped tomatose
1 small bunch coriander chopped
For the yoghurt:
450ml plain yoghurt
2 tbsp lemon juice
5-6 garlic cloves minced
handful of fresh chopped mint
salt and pepper
- Slice the aubergines into 6-7mm thick slices, sprinkle salt over them and watch the water being drawn from the aubergines. It is my first time cooking aubergines and I found this absolutely fascinating. After approximately 30 minutes rinse and wipe dry.
- Heat some oil in a frying pan and fry the onions and chillies until soft. Remove with a slotted spoon and set to the side. Add some more oil to the pan and fry the aubergine slices until they are slightly browned on each side (this may take a little longer than what you think). Sprinkle with turmeric, add the tomatoes and half of the coriander together with the onions and chillies. Add a splash of water to the pan to make sure that the ingredients are mostly covered and put a lid on it, turn the heat down and simmer for approximately 30 minutes.
- While the aubergines are simmering blend the yoghurt and the lemon juice in a bowl, stir in the garlic and the mint and season to takse. Make sure it is chilled before serving.
- Now the fun part: putting it together. Spread half the yoghurt across a platter and layer the aubergines on top. Repeat until you have finished the aubergines and the yoghurt. Garnish with the reminaing coriander and serve with flat bread. This dish is usually served cold but I liked it warm with the cold yoghurt. Makes great lunch for the following day but don’t expect there to be any left over.
