Eggplant & Tomato Borani
Eggplant & Tomato Borani
This tasty eggplant and tomato borani is a vibrant, flavour-packed dish loaded with nourishing ingredients to support good health.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large eggplant, sliced
- 3 ripe tomatoes, thinly sliced
- 2 tbsp cold-pressed olive oil
- Handful pine nuts
- Sea salt, to season
- Fresh herbs
- 2 tsp garlic, minced
- 1 cup Greek yoghurt
- 1 onion, thinly sliced
- 1 small lemon, juiced and zested
- ¼ cup tomato paste
- Sea salt & pepper
- ½ tsp ground turmeric
- Small handful fresh mint, finely chopped
- 1 tsp ground coriander
- 1 tsp cumin
- ¼ tsp chilli flakes
- 1 tbsp red wine vinegar
- ½ cup water
Method
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Place eggplant on the baking tray, drizzle olive oil over and season with sea salt. Bake for 25 mins until tender and golden. Set aside.
- In a deep frying pan, heat some olive oil over medium heat. Add the garlic and onion and sauté.
- Add the tomato paste, turmeric, coriander, cumin, chilli flakes, red wine vinegar, salt, pepper and water. Stir and cook for 2 mins.
- Arrange tomato slices and eggplant in the pan. Cover the pan with a lid and simmer on medium heat for 15 mins or until the mixture is thickened and cooked through.
- To prepare the yoghurt sauce, combine yoghurt, lemon juice, zest, sea salt, pepper and mint in a small bowl. Stir well until all the ingredients are well combined.
- Spread yoghurt in the base of a serving dish and top with eggplant mixture. Garnish with fresh herbs and pine nuts.
- Optional: Serve with warm crusty bread, naan or pita.
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