Afghan Banjan Bourani
Ingredients:
Instructions:
Slice the aubergine into 1.5cm discs (as even as you can get) and salt them generously. Lay them in a colander and let the excess water 'bleed' out of them for 3-4 hours (though the longer the better)
To make the base sauce:
Mince 1 x onion and gently fry until soft
Add 2-3 clove of garlic
Add passata and a little water (if too thick)
Option: Can add a touch of cayenne pepper or chilli powder if you want a kick
Let this reduce SLOWLY on a low flame until you are happy with the texture (it should be slightly thicker than tomato sauce, and richer in taste too)
For the aubergines:
Dab off the excess water and shallow-fry the slices on a medium heat until they are golden and soft. You will have to turn them at least once to make sure they are evenly friend on both sides.
Lay them on a plate with kitchen roll to soak up any excess oil from the frying process.
Set aside for later.
For the yoghurt:
Combine together the Greek yoghurt, crushed garlic, pinch of salt and dried mint. Mix together evenly.
For the 'topping':
Slice 2 x large onions long ways and lightly fry this until golden brown (just use the same oil the aubergines were in).
To assemble:
Get a large serving plate. Spoon on and spread a cm thick layer of yoghurt. Lay the fried aubergine discs on top- in one layer, no more than two. Spread over the tomato sauce and add flecks of the yoghurt mixture (mostly for aesthetics). Top off the whole dish with the fried onions and dust some extra dried mint on top (for aesthetics also).
You can vary the amount of tomato sauce/yoghurt according to taste!
Lebanese Aroosat Labneh
Ingredients:
Instructions:
1. In a small bowl, mix the yoghurt, salt and olive oil, here you can mix the zaatar into the mixture if you want
2. Slice your vegetables and olives sideways in medium chunks
3. You can either have the bread whole or separate the two sides of the bread. If you want to separate the two sides of the bread by placing a heated sharp knife in between the sides from the edge and gently cutting along. To make it easier, you can place the bread on the stove for a few seconds to heat up and soften the bread
4. Spread the yoghurt mix on the left-hand side of the bread, making sure you don’t go over the half-way mark
5. Spread your vegetables and olives on the left-hand side of the bread
6. Sprinkle the zaatar over your sandwich if you haven’t put it in the yoghurt mixture
7. Roll up the bread starting from the side of the stuffing – because it’s a light sandwich, you don’t need to fold the top and bottom to seal it like a burrito
Say bismillah and enjoy
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