Banjan Borani
Barbecue Delights
Ingredients
- 1kg Eggplant (cut into round slices)
1kg Yoghurt
25g Garlic paste
½ tsp Cumin seeds
15ml Olive oil
- To taste Salt
- FOR TOPPING:
100g Tomato paste
15ml Vinegar
Directions
- Shallow fry the eggplant slices to a light golden brown on both sides.
- Sauté the cumin seeds in garlic, making sure the garlic doesn’t brown. Add
to the stirred yoghurt and mix well. - Pour the yoghurt mixture into a shallow serving dish.
- Arrange the fried eggplant slices on top of the yoghurt mixture.
- Mix tomato paste and vinegar and a little salt. Spread evenly on Eggplant
slices. - Garnish with chopped fresh coriander and then serve. Tastes great with hot
naan or as a great side dish with any kind of pulao rice.
Information
- Category
- Appetizers
- Cuisine
- Mediterranean/Middle Eastern
- Yield
- 5-6
- Total Time
- 29 minutes, 59 seconds