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Michael Weldon's borani banjan (braised eggplant with garlic yoghurt)

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Topped with a herb and garlic yoghurt, this borani banjan makes for a delicious meat-free meal. With just 15-minutes prep time, this tasty eggplant dish is an easy winner.

  • Serves6
  • Cook time45 minutes
  • Prep time15 minutes
Michael Weldon's borani banjan

Ingredients

  • 2 large eggplants, peeled, cut into 2cm-thick slices
  • 2 tbs olive oil
  • 2 tbs tomato paste
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbs ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 2 large tomatoes, thinly sliced
  • 1 large green chilli, thinly sliced (optional)
  • 1/2 tsp dried chilli flakes, extra, to serve
  • Mint leaves or dried mint, to serve

Garlic yoghurt

  • 2 cups (500g) Greek-style yoghurt
  • 2 garlic cloves, finely grated
  • 1 tbs finely chopped mint or 1 tsp dried mint
  • 1 tsp ground coriander

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place a greased frying pan over medium heat. Cook the eggplant, in batches, for 3-4 mins each side or until golden brown. Season. Place on a baking tray lined with baking paper.

  2. Step 2

    Heat the oil in a large deep frying pan over medium heat. Add the tomato paste, onion and garlic and cook, stirring occasionally, until onion softens. Add 1 cup (250ml) water and stir to combine. Add the coriander, turmeric, chilli flakes and salt. Cook, stirring, for 5 mins or until mixture thickens slightly.

  3. Step 3

    Layer the eggplant, tomato, and chilli, if using, in the frying pan over the sauce. Season. Cover and cook, pressing eggplant and tomato into the sauce, for 20 mins or until the eggplant and tomato are very tender.

  4. Step 4

    To make the garlic yoghurt, combine the yoghurt, garlic, mint and coriander in a small bowl. Season.

  5. Step 5

    Spoon three-quarters of the garlic yoghurt evenly over a serving platter. Top with the eggplant mixture. Drizzle with remaining garlic yoghurt and sprinkle with extra chilli flakes and mint to serve.