Aubergine borani

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This is one of the recipes I cooked when I returned to my mother’s kitchen: inspired by the Afghani dish of borani, it makes a lovely side. As it is served at room temperature, it’s perfect for relaxed meals.

Ingredients

  • 2 aubergines (eggplants), cut into rounds about 5 mm (½ inch) thick
  • 1 tablespoon Himalayan pink salt
  • 2

Method

  • Sprinkle the aubergine slices with the salt and set aside for 5 minutes to draw out the moisture, then rinse and dry with paper towels.
  • Heat an overhead grill (broiler) to high. Drizzle the aubergine slices with the oil, place on a baking tray and grill (broil) until brown on one side, then flip and brown on the other. Set aside.
  • To make the tomato topp