BURANI BANJAN

Aubergines with yoghurt

INGREDIENTS:

2-3 large aubergines Vegetable oil for frying

1 medium onion, finely chopped

4 oz (110 g) tomatoes

1 green bell pepper, finely sliced in rings (optional)

15 fl oz (425 ml) strained yoghurt 2 cloves of garlic, peeled and crushed 2 tsp dried mint

¼-½ tsp red pepper

Salt

INSTRUCTIONS:

Peel the aubergines and slice them into a round shape about ¼-½” (5 mm-1 cm) thick. Don’t slice too thinly because the aubergines might lose their shape, even disintegrate. Heat plenty of vegetable oil in a frying pan (aubergines soak up a lot of oil) and fry as many slices of the aubergines as possible in one layer. Fry on both sides until brown. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining aubergines, adding more oil as necessary.

Fry the chopped onions in a little oil until reddishbrown. Slice the tomatoes. Arrange the aubergines, tomatoes, sliced pepper and onions in layers in a pan, sprinkling each layer with a little salt and a little red pepper. Add 1-2 tablespoons of water, cover the pan with a lid and simmer over low heat for about 30 minutes.

Meanwhile combine the strained yoghurt, the crushed garlic, a little salt and the dried mint. Put about half of the strained yoghurt onto a warm serving dish. Carefully remove the aubergines from the pan with a fish slice, and arrange them on the yoghurt. Dot over some more of the yoghurt mixture, leaving the rest to serve separately, and drizzle over any remaining sauce (but not the oil) from the aubergines. Serve immediately.

Note: Some people have told me that for healthy-eating purposes, they brush the aubergine slices with oil and brown them under the grill – it uses up less oil, but I have to say that I personally still prefer frying them.