Aubergine Borani

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
• lemon — zested and juiced0.5 ea
• extra virgin olive oil30 ml
• dried mint1 g
• Aleppo pepper flakes2 g
• pine nuts — toasted20 g
• fresh dill10 g

Method

1. 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
2. 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
3. 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
4. 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
5. 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