Serves: 4                                                                                                             Cook time: 35 Minutes

Burani Bonjon is made by layering aubergine and garlic sauce, and tastes perfect with rice or naan bread - a delicious veggie crowd pleaser!


  • 2-3 large aubergines
  • Vegetable oil for frying
  • 1 medium onion, finely chopped
  • 110g tomatoes
  • 1 green bell pepper finely sliced into rings
  • 425ml strained yoghurt (vegan if needed)
  • 2 cloves of garlic peeled and crushed
  • 2 tsp dried mint
  • ½ tsp chilli powder
  • Salt to taste


1. Peel the aubergines and slice them into rounds about 1 cm thick. Heat plenty of vegetable oil in a frying pan and fry as many as possible in one layer.

2. Fry on both sides until brown. Remove from the pan and drain on kitchen paper.

3. Fry the chopped onions in a little oil until brown.

4. Slice the tomatoes. Arrange the aubergines, tomatoes, sliced pepper and onions in layers in a pan, sprinkling each layer with a little salt and chilli powder.

5. Add 2-3 tablespoons of water, cover the pan with a lid and simmer over a low heat for 40 minutes.

6. Meanwhile combine the yoghurt, crushed garlic, a little salt and dried mint.

7. Put half the yoghurt onto a warm serving dish. Carefully remove the aubergines from the pan and arrange them on the yoghurt. Dot over the remaining yoghurt and sprinkle any sauce from the aubergines (not oil). Enjoy!

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