Name: Aubergine Slices in Two Sauces (Baigan borani)
Yield: Serves 4–6
Cuisine: Iranian
Ingredients: ¼ teaspoon roasted cumin seeds, ground; 3–4 tablespoons extra virgin olive oil; 225 ml/8 fl oz natural yogurt (Indian-style yogurt is best here); freshly ground black pepper; 1 tablespoon dill sprigs; ½ teaspoon fennel seeds; 4 tablespoons extra virgin olive oil; 1 tablespoon chopped fresh green coriander; ½ teaspoon cumin seeds; 1 tablespoon torn mint leaves; 1 medium onion, peeled and chopped; 1 tablespoon peeled and finely grated fresh ginger; 2 large garlic cloves, peeled and finely grated or crushed; generous pinch of chilli powder, or Kashmiri chilli powder; ½–1 teaspoon chilli powder (I like Kashmiri chilli powder); 3 tomatoes, each about 200 g/7 oz, peeled and chopped; ½ teaspoon salt; 2 large, long Chinese/Japanese aubergines, about 600 g/1 lb 5 oz, cut across at a slight diagonal into 7mm (¼ inch) slices

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Boranis are vegetable salads – often made with leafy greens such as spinach, or with aubergine slices, as here – covered with a seasoned yogurt sauce. They are loved from Turkey to Iran to Afghanistan, Pakistan and India. Chopped tomatoes or a tomato sauce may be added and that is what I have done. The two sauces make for a gorgeous, mouthwateringly good dish.

You can make the tomato sauce two days ahead, then cover and refrigerate it until needed. Bring it to room temperatur