Borani Banjan is an amazing Afghan aubergine and tomato bake boasting tons of beautiful fragrant spices and enough garlic to feed dracula! Serve with a traditional Afghan rice, chapati or naan.
Preheat your oven to 190c (Gas Mark 5).
Cut the ends off your aubergines and slice then in to 1cm thick slices.
Place carefully on a baking sheet and drizzle over 1 tbsp of olive oil and a fairly generous pinch of salt.
Place baking tray under the grill on a medium-low heat and cook for a few minutes either side so that they begin to brown.
In a frying pan, heat up the remaining tbsp of olive oil and add your minced garlic - cook for 2 mins (but don't let them change colour!)
Add salt, all dry spices and tomato puree and stir the mixture together and fry for another few minutes.
Add your vegan broth and turn the heat up to high. When it begins to boil, simmer for 5 mins and stir at regular intervals.
In a baking dish, pour 1/3 of your liquid mixture and spread well across the bottom.
Carefully place half of the aubergine on top and cover the layer of sauce.
Sprinkle half of the fresh coriander over the aubergine layer.
Now add half of your tomato slices and cover the coriander layer.
Repeat the layering with your liquid mixture, aubergine, coriander and tomatoes.
Finish the bake with the remainder of the sauce mixture and cover well.
Tightly cover your baking dish with tinfoil and place it in the middle of the oven for around 35 mins.
After the 35 mins is up, remove the foil from the baking dish and cook for a further 5 mins.
Mix your vegan greek yogurt and garlic salt together and pour over your completed dish as desired.