How to make Banjan (aubergines) ?
What you will need:
1. 2 eggplants
2. Oil for cooking
3. Tomatoes (2 large, diced)
4. 1/5 teaspoon cayenne
5. ½ tsp coriander powder
6. ¼ tsp turmeric
7. 1 tsp chopped garlic
8. ½ tsp dried mint
What you will need to do:
1. Cut the eggplants into ½ inch slices.
2. Sprinkle slices liberally with salt and leave them to ooze the water and then pat them dry. I usually skip this step if my eggplants are fresh from the farm.
3. To bake - Brush slices with some olive oil and arrange on cookie sheets. Broil until lightly browned. About 3 minutes each side.
4. Alternately – heat oil in a skillet and pan fry the eggplants o a few at a time.
5. In either of the methods do not cook the eggplants completely. They should be firm in the middle.
6. Once the eggplants are done, remove them from the pan and begin to cook the tomatoes in the same pan.
7. Put the 2 tsp oil in the pan and add in garlic, saute and then add tomatoes.
8. Cook until they become mushy then add in the turmeric, coriander and cayenne. Stir to combine and cook until the spices are well mixed in. Remove from the pan and keep aside.
9. Now arrange half of the eggplants (in the same pan ) to cover the surface of the pan.
10. Arrange the cooked tomatoes on top. Repeat with another layer of eggplant and the remaining tomatoes.
11. Add 1/4 cup water and cover with a tight lid.
12. Cook on low medium heat for about 20 minutes and check for doneness. You are looking for a soft texture but not a mush.
1. 2 eggplants
2. Oil for cooking
3. Tomatoes (2 large, diced)
4. 1/5 teaspoon cayenne
5. ½ tsp coriander powder
6. ¼ tsp turmeric
7. 1 tsp chopped garlic
8. ½ tsp dried mint
What you will need to do:
1. Cut the eggplants into ½ inch slices.
2. Sprinkle slices liberally with salt and leave them to ooze the water and then pat them dry. I usually skip this step if my eggplants are fresh from the farm.
3. To bake - Brush slices with some olive oil and arrange on cookie sheets. Broil until lightly browned. About 3 minutes each side.
4. Alternately – heat oil in a skillet and pan fry the eggplants o a few at a time.
5. In either of the methods do not cook the eggplants completely. They should be firm in the middle.
6. Once the eggplants are done, remove them from the pan and begin to cook the tomatoes in the same pan.
7. Put the 2 tsp oil in the pan and add in garlic, saute and then add tomatoes.
8. Cook until they become mushy then add in the turmeric, coriander and cayenne. Stir to combine and cook until the spices are well mixed in. Remove from the pan and keep aside.
9. Now arrange half of the eggplants (in the same pan ) to cover the surface of the pan.
10. Arrange the cooked tomatoes on top. Repeat with another layer of eggplant and the remaining tomatoes.
11. Add 1/4 cup water and cover with a tight lid.
12. Cook on low medium heat for about 20 minutes and check for doneness. You are looking for a soft texture but not a mush.
