Aubergine forever!

This is my take on Afghan borrani banjan, fried aubergines layered over yoghurt.

Sliced aubergines

Preparation:

Aubergine: 2

Onion: 1 finely chopped,

Oil for frying

1 knob of butter

For yoghurt paste:

Toasted walnuts: 1 tb spoon

Garlic: 2 cloves, crushed

Thick creamy yoghurt: 1 cup

Mint: ½ cup finely chopped

For the topping:

Onion: another 2 thinly sliced and fried until crisp and golden

Tomato salsa: 3 tb spoon (readymade)

Crème fresh or creamy yoghurt: 1 tb spoon

Procedure:

• ·         Cut aubergines into thin round slices. Put into a bowl of salted water (5% salt +water) and put a weight over them to prevent them from floating over water. Leave the slices for 2 hours.
• ·         If you do not have ready-made salsa you can prepare it by combining, roughly chopped tomato, onion, chopped coriander, dash of vinegar, lime juice, salt and pepper.
• ·         Lightly coat a frying pan with oil and fry the aubergines in batches over medium heat until starts to turn brown.
• ·         Once cooked remove the aubergine slices, then add knob of butter.
• ·         Sauté the chopped onion and garlic until soft, bring back the aubergines, add few drops of water if too dry, cover and cook for 10 minutes on low heat.
• ·         Prepare the yoghurt paste by mixing the above ingredients.
• ·         In a plate layer the paste to the bottom. Place aubergine on top in a single layer
• ·         Place the tomato salsa on top of the aubergines
• ·         Put 1 tb spoon of yoghurt or crème fresh over the salsa and finally put the crispy onions on top.

·         Serve with bread or as a side dish to biryani