This recipe from borani banjanwhich have been prepared by the experts of straight to the palate in a tribute to Afghan cuisine, it is a healthier version of the original, which starts from a frying… Although, without giving up a bit of its delicious flavor. And it is that cooking the aubergines and the onion on the grill or grill we achieve a lighter but succulent dish. With common ingredients in our pantry, this kind of vegetable stew in sauce is reminiscent of ratatouille and it has that peculiar touch provided by spices such as ginger, turmeric and a good paprika. Of course, the cilantro can be ignored or replaced with parsley. In addition, it is great both served hot, cold or warm.
First, grate the peeled garlic cloves with a very fine grater (or Microplane type) until you get two and a half teaspoons of pulp. Mix half a teaspoon with the yogurt and a pinch of salt. Add the water and stir until a more liquid texture is left. We keep in the fridge.
Microplane Zester Grater, Stainless Steel, Black, 32.50×3.5×2.56 cm
Cut the washed aubergines into slices of about 8 mm and do the same with the onion. Peel and chop the tomatoes and reserve them. Season with salt and pepper and cook the aubergine and onion grill or griddle greased with a little oil. We work in batches, spending about 2-4 minutes on each side, and removing them to a source to reserve.
Jata GR555A Non-stick grill plate made in Spain with M Magic resistance. Surface: 46 x 28 cm. PFOA free. 2500W of power
Then, heat two tablespoons of oil in a frying pan or saucepan and brown the remaining garlic for 30 seconds. Add the tomatoes, paprika and turmeric, and season with salt and pepper. Stir and cook over medium-high heat for about 15-20 minutes (or until it acquires a thick sauce texture). If it gets too dry, add a little water..
We reincorporate the eggplant and onion, gently cover with the stew, cover, lower the power of the fire to medium-low and keep cooking for another 7-10 minutes (or until the desired point is reached). Yes indeed, You have to make sure it doesn’t get too dry..
Let stand for a few minutes and serve hot, warm or cold after going through the fridge, with yogurt and chopped herbs to taste. It is worth cooking a good amount of the main stew to have leftovers and take advantage of them in the menus of the following days since they win with the rest.
Ceramic Baking Dish, Rectangular Casserole with Lid – 2.6L, Serving Dish with Handles for Lasagna, Cooking Dishes – Reactive Glaze – Blue
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Photos | straight to the palate