Afghan Aubergine (Borani Banjan) With Saucy Spiced Lentils, Garlic Yoghurt, Fresh Mint & Pillowy Flatbreads

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a large frying pan and a saucepan. 

STEP 2

Trim the aubergine and slice it into 1.5 cm thick rounds. Place your frying pan over medium-high heat and add a generous drizzle of olive oil. Lay the aubergine slices in the pan once the oil is hot, and cook until tender and golden on both sides, about 8–10 minutes. Season both sides with salt and pepper as they cook.

STEP 3

Drain the black lentils. Pour the spiced lentil sauce into your saucepan along with the lentils. Place over medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

STEP 4

Wipe the frying pan you used for the aubergines and place it over medium-high heat. Warm the flatbreads by dry-frying (without oil) for 1-2 minutes, or until lightly toasted. Alternatively, you can bake or grill them in the oven until warmed through.

STEP 5

Pick the mint leaves and roughly slice them.

STEP 6

To serve, divide the saucy spiced lentils between serving bowls and lay the sautéed aubergine slices on top. Add dollops of garlic yoghurt, scatter over the sliced mint leaves, and serve with warm garlic & herb flatbreads on the side. Enjoy!