Spiced Aubergine Borani Dip
Ingredients
Borani
- 2 aubergines
- 3 cloves garlic
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 onion
- 3 tomatoes
- 1 green chilli
- 1 tbsp vinegar
- 1/2 tbsp sugar
- 175ml water
Yoghurt
- 200g plant-based yoghurt
- 1/2 lemon
- 1 clove garlic
- 1/2 tsp salt
Garnishes
- 2 tbsp extra virgin olive oil
- 1 tsp dried mint
- 1 tsp Aleppo pepper flakes
- 20g toasted pine nuts
- 10g fresh dill
Preparation
Roast the aubergines until soft and golden.
Simmer with garlic, tomato, onion, chilli and spices until meltingly tender.
Mix the yoghurt with lemon, garlic and salt.
Layer the yoghurt on the bottom and the aubergine mix on top.
Finish with olive oil, dried mint, Aleppo pepper, pine nuts and fresh dill.
Serve warm or cold, with fluffy bread to scoop.
Tips
This dip is inspired by Afghan Borani Banjan and is perfect for dinner parties or casual meals.
