My mum’s friend from Afganistan now residing in California shared this recipe with us. It is an intricate dish with many stages but the end result is tasty and pleasing to the eye!
Afghani Bengun (Aubergine/eggplant)Print Recipe
- 2lb (1kg) aubergines (medium sized ones work better)
- Enough Olive Oil for dipping aubergine slices
- 8 tbs cooking oil
- 4 oz (120g) crushed onion
- 1 tbs crushed garlic
- 1 tsp salt
- 1 tsp red chillie powder
- qtr tsp turmeric
- 2 tbs crushed dry coriander
- half cup ketchup
- half cup water
- 2 cups low fat yoghurt flavoured with salt and pepper
- 2tbs fresh crushed mint leaves/mint sauce
- half tsp fresh crushed garlic
- salt and pepper to taste
Slice aubergines into rounds leaving the skin on.
Dip in a bowl of Olive or other oil and place slices flat on a large frying pan - do not stack, when one side turns brown, flip over and brown the other side, repeat until all slices are browned.
Remove into a bowl and keep for the next stage.
Place oil in a non-stick pan, add onions, lightly fry, add garlic, salt, red chillies, turmeric, dry coriander and stir well.
Cook on low heat until liquids evaporate and oil separates (bhun), add ketchup and water, mix well.
Add pre-fried aubergine slices, mix once with a wooden spoon and cook on low heat for 20 mins, (dhum) stirring occasionally, add a couple of tablespoons of water if mixture starts sticking to the pan.
Put all of the ingredients for Stage 3 into a bowl, mix with a fork and keep aside.
To serve - place hot aubergine mixture in the middle of a large flat serving platter, drizzle all around with the spiced yoghurt.
Best served as part of a menu with a meat dish and eaten with roti, naan or plain rice.