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Lucy Parker’s aubergine borani recipe

Lucy Parker’s aubergine borani recipe

1 rating

Created by The Tesco Real Food team

Borani is a Middle Eastern-inspired yogurt dip that Lucy first enjoyed on a holiday.​ She's given it her twist and topped it with a jammy aubergine, tomato and lentil stew.​ It packs in 2 of your 5-a-day and is high in fibre. Serve with flatbreads and dig in! See method

  • Serves 4
  • 15 mins to prep and 30 mins to cook
  • 409 calories / serving
  • Healthy
  • Vegan
  • Vegetarian

Ingredients

  • 2 aubergines, trimmed and diced
  • 2 tbsp olive oil

For the nu'ó'c măm dressing

  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato purée​
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 3 large tomatoes, sliced
  • 1 white onion, sliced
  • 390g tin green lentils, drained and rinsed
  • 3 tbsp crispy fried onions

For the yogurt base

  • 500g coconut yogurt
  • handful fresh mint, finely chopped, plus extra to serve
  • 1 small garlic clove, finely chopped
  • ½ lemon, juiced
  • 4 malted grain and rye flatbreads, to serve
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1710kj
    409kcal     20%

  • Fat

    16g 23%

  • Saturates

    4g 21%

  • Sugars

    14g 16%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 44.2g Protein 15.3g Fibre 12.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Put the aubergine on a baking tray, toss with 1 tbsp oil and season with salt and pepper. Roast for 20 mins. (Alternatively, place in an air-fryer at 180°C for around 15 mins.) 
  3. Add ½ tbsp of olive oil to a lidded saucepan and gently fry the garlic for a few mins before adding the tomato purée, cumin, turmeric and a splash of water to loosen. 
  4. Layer the tomatoes and onion over the spiced mixture, along with the roasted aubergine and half the drained lentils. Top with around 150ml water, then cover with the lid and leave to simmer for a further 15 mins. 
  5. Mix the yogurt, mint, garlic and lemon juice in a bowl. Season, then spread onto a serving platter. 
  6. Add the remaining lentils to a frying pan with the remaining ½ tbsp of oil. Season and fry for around 5-6 mins until crispy, then set aside. 
  7. Once the tomatoes and onions have softened, scoop onto the yogurt base, top with a few sprinkles of extra mint and top with the crispy lentils and crispy fried onions. Serve with the flatbreads.

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