Banjon Borani

I’ve been wanting to make this ever since I first had it in Islington’s hopelessly disorganised, but wonderful, Afghan Kitchen. The boy likes aubergines and yoghurt – what could go wrong?

3 decent sized aubergines

Oil for frying – hard to say how much you’ll need

1 large onion, chopped

4 green chillies, chopped

1 tsp turmeric

4 tomatoes, chopped

1 small bunch coriander

Yoghurt Sauce

450ml very thick yoghurt

2 tbsp lemon juice

6 garlic cloves, crushed

Handful chopped mint

Salt & pepper

I don’t hold with salting aubergines, but kitchen traditions are important so do this if it’s what you do. Otherwise just slice them about 7mm thick.

Fry the onions and chillies until the onions are soft and set aside. Now fry the aubergines. This is where it gets difficult to predict how often you will need to top up the oil. You need them lightly browned. Assuming you’re cooking in batches, add them all back to the pan and sprinkle with the turmeric. Add the tomatoes and coriander (though save back a little of each for garnish). Tip the onion and chilli back in and add a little water so that the aubergines are just about covered.

Turn the heat down and simmer for 30 mins. Make sure it doesn’t dry out.

The boy is home early so he’s peeling and crushing the garlic – taking ages doing it too. When he’s finally there get him to mix all the sauce ingredients well.

This dish is layered up – Spoon about a third of the yoghurt over a serving dish and then layer half the aubergines on top. Then another third of yoghurt on top and then the rest of the aubergines. The final yoghurt third tops it all. Sprinkle with the reserved tomatoes and coriander.

This would be good with rice but we’re having it with shop bought warm naan breads. I’m slightly surprised he likes this as much as he does – I had a feeling the hot aubergine/cold yoghurt would jar with him but maybe it’s because he made the yoghurt. I love catching up with his day over a shared meal and like to keep surprising him with things he hasn’t had before. He’s surprisingly receptive to meat free meals.