Baked aubergines (Borani Badenjan)

Name: Baked aubergines (Borani Badenjan)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Aubergines; 7-10 Tbsp Salt; 180 ml Oil; 2 small onions; 2 TABLESPOONS Tomato paste; 1/2 TEASPOON Cayenne pepper; 1 TEASPOON ground cilantro; 2 Tomatoes; 3 Garlic cloves; 250 g Low-fat curd; 3-4 stems Mint; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Aubergines
7-10 Tbsp Salt
180 ml Oil
2 small onions
2 TABLESPOONS Tomato paste
1/2 TEASPOON Cayenne pepper
1 TEASPOON ground cilantro
2 Tomatoes
3 Garlic cloves
250 g Low-fat curd
3-4 stems Mint
7-10 Tbsp Pepper

Directions

1
Wash and clean the aubergines, cut them into slices about 1 cm thick and prick them several times with a fork, sprinkle with plenty of salt and leave to stand for about 1 hour.
2
Dab aubergine slices dry with kitchen paper. Heat 120 ml oil in a large frying pan. Fry aubergine slices in portions on both sides until golden brown and remove. Peel, halve and chop the onions. Put the rest of the oil in the pan and fry the onions for about 2 minutes. Mix tomato paste and 125 ml water and add to it, let it simmer, season with salt, cayenne pepper and coriander. Skim half of the sauce.
3
Wash, clean and slice the tomatoes. Pile the eggplant slices in the pan. Place the tomato slices on top and pour the rest of the sauce over them. Cover and cook over a low heat for 5-10 minutes.
4
Peel and finely chop the garlic. Mix quark, garlic and 2-3 tablespoons of water and season with salt. Wash mint, shake dry, pluck leaves from the stalks and chop. Fill aubergine and tomato slices with the sauce in a bowl, spread the quark mixture on top and sprinkle with the mint and coarse pepper. Add flat bread.