Bourani Banjan
This classic Bourani Banjan recipe features fried aubergines and peppers, a rich tomato sauce, and a delicious garlic yoghurt garnish.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 2 medium aubergines (eggplants)
  • 3 tomatoes, chopped
  • 1 red capsicum (bell) pepper, deseeded and sliced
  • 2 green jalapeno-type chillis, halved and deseeded
  • 3 garlic cloves, crushed
  • ¼ cup chopped coriander (cilantro)
  • 1 tsp salt
  • 1 tsp turmeric
  • 4 tbsp vegetable oil
  • 1-2 tbsp fresh chopped mint
  • 1 tsp chilli seeds (optional)
  • Salt for the aubergines
  • Oil for shallow frying
For the yoghurt sauce
  • 5-6 tbsp yoghurt
  • 2 tbsp water
  • 2 garlic cloves, crushed
  1. Peel the aubergines and cut into 1 cm (½") slices lengthways.
  2. Place a layer of the aubergines in a colander and sprinkle on a little salt. Add more layers of aubergine until all the aubergine is in the colander, salting between each layer. Leave to rest for 20-30 minutes.
  3. Pat the aubergines dry with some kitchen towel.
  4. Fry the aubergine slices in batches in hot oil until golden brown on both sides. Remove from the pan and place on some kitchen paper to drain.
  5. Fry the sliced bell pepper and chilli peppers in the same oil for 2 minutes. Remove from the pan and place on some kitchen paper to drain.
Prepare the tomato sauce
  1. Heat the vegetable oil in a pan over a medium heat. Add the garlic and cook for 30 seconds.
  2. Add the tomatoes, turmeric and salt. Stir well, cover and simmer for 30 minutes.
  3. Turn off the heat
  4. Remove the lid and simmer uncovered for a further 10 minutes to help thicken the sauce slightly.
  5. Turn off the heat and stir in the chopped coriander.
Prepare the yoghurt sauce
  1. Mix the yoghurt, water and garlic. Season with salt.
Final cooking
  1. Place the fried peppers in a clean pan. Cover the peppers with the aubergine slices. Pour on the tomato sauce.
  2. Cover and cook over a very low heat for 15-20 minutes until the contents are steaming hot.
To serve
  1. Spread 3-4 tsp of the yoghurt sauce on a large plate or shallow dish.
  2. Spoon on the aubergines and bell pepper slices, leaving the green chillis and a little of the sauce behind in the pan.
  3. Drizzle the yoghurt sauce over the aubergines.
  4. Spoon on the chilli peppers and remaining sauce.
  5. Sprinkle on the mint and chilli seeds. Serve immediately.
Titli's Tips
If you've added a little too much salt onto your aubergines you can simply rinse them in water before patting dry.

For a lower-fat version of this dish you can brush the aubergines with oil and bake them in the oven and halve the amount of fat in the tomato sauce.

I feel you need some bread with this, mainly to mop up all the delicious juices that get left on the plate!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 693 34%
Calories from Fat 530
Total Fat 58.9g 90%
Saturated Fat 41.1g 205%
Unsaturated Fat 1.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 43.2g 14%
Dietary Fibre 14.9g 59%
Sugars 3.9g
Protein 8.9g 17%
Cholesterol 5.3mgs 1%
Percent Daily Values based on a 2,000 calorie diet.