Borani Banjan - Eggplant Dip

• porzioni: 6 servings
• tempo di preparazione: 20 minutes
• tempo totale: 70 minutes

Ingredienti

2 eggplant thinly sliced

1 medium onion sliced

1 potato sliced

2 cans of tomatoes

1 tsp salt

1 tsp black pepper

1 tsp turmeric

1 tsp cumin

3 cloves garlic (minced)

1 1/2 – 2 tablespoons of tomato paste

1 C plain yogurt

1/2 C water

Cooking oil (sufficient to fry eggplant)

Istruzioni

Slice your vegetables thin: eggplant, onion, potato (<1/2inch). Also make your yogurt sauce. Take 1/2 tsp of salt, two cloves of garlic minced, and mix into your 1 C of yogurt. Making this earlier will allow the flavors to develop while your dish cooks.

Fry eggplant in oil in batches until brown. This is the longest step in the process. Don’t overcrowd your pan with Eggplant or it it will not fry well. Little trick: I like to use the small thin Japanese eggplant. Traditional eggplant works well but I find the small Japanese eggplant get a very nice caramelization.

Once done frying the eggplant, take most of the left over oil out of the pan. Leave some, however.

Fry the spices for the tomato sauce mixture in the oil (tomato paste, cumin, coriander, turmeric) when fragrant, add the can of tomatoes, 1/2 cup water, salt, and black pepper and reduce to a pasty sauce (about 15min). Take most of the sauce out for later.

Take pan off heat and start layering: Add potatoes to the bottom of the pan. They will not only get nice and crisp on the bottom, but they will help protect the other ingredients while cooking.

After the potatoes, layer onions, then eggplant, then top with the tomato sauce mixture. Do two rounds of this.

Put the dish back on the stove cover it and place on low-medium heat for about 15 minutes. Keep an eye on the dish to watch that the potatoes don’t go from crispy to burned.

Once cooked, take a platter and cover in the yogurt sauce that you have made. Then, cover the platter with the banjan. Drop the yogurt sauce around the top of the dish and then sprinkle with parsley for some color.

Note

I stead of frying eggplant can be air fryer at 200c for 20min

Use diced roasted canned tomatoes instead of whole tomatoes.