I cooked up this awesome Afghani Burani Bonjon at the weekend. It was utterly gorgeous.
My first encounter ever with Afghani Burani Bonjon or shall I describe it with more familiar words: Aubergine braised in spicy tomato sauce and then smothered with Seer Moss - GarlicYogurt sauce was in my early days of blogging through a now sadly defunct blog called The Culinary Adventures of a Confessed Shakamboo, I was curious about it at the time as I was not that familiar with Afghanistan cuisine, but at the same time somewhat dismissed it as I was not overly keen on aubergines aka eggplant a key ingredient for the recipe. A few years fast forward I was once again reacquainted with Burani Bonjon whilst flicking through the Canadian Living: The Vegetarian Collection and most recently in Veggiestan.
Well this time I just had to make this dish, especially as I have begun appreciating aubergines a lot more. For those of you on a diet, I must forewarn you that this is not a low in fat meal at all, it is very rich and quite sublime. You all know what aubergines are like sponges and suck up oil effortlessly. Its also not the prettiest dish hence I sprinkled it with edible flowers, chive flowers and coriander. I brought it to the table served my Fair TradeTierra Negra Round Saute dish, but a serving platter would do fine too.
D really loved it. The cooling aspect of the yogurt next to the warm and rich aubergine slices is just divine. I have to say, the Aubergine braised in spicy tomato sauce would also be most excellent stirred through pasta.
D has already asked me to make it again, I think I will but I will try it with marrow or maybe the with the courgettes that are beginning to from come from my garden. *This main component of this recipe is vegan. The Garlic Yogurt can obviously be substituted with a vegan alternative.
