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Afghani aubergine casserole

Reza Mahammad from Market Kitchen
Reza Mahammed shares a delightful vegetarian recipe of tender aubergines baked with passata and mint and topped with Greek yogurt

Afghani aubergine casserole

Method

1. Preheat the oven to 190C/gas 5.

2. Lightly salt both sides of the aubergine slices. Heat 3 tablespoons of the vegetable oil in a frying pan, then sear the aubergine slices on both sides, in batches, until they turn brown and soft. Remove and drain on kitchen paper.

3. In a separate saucepan, heat the rest of the oil. Add the garlic and passata, then the sambal oelek, cumin and sugar. Simmer for 10-15 minutes, until the sauce reduces to a fairly thick consistency.

4. Spread a third of the tomato sauce evenly over the base of a shallow, ovenproof dish. Cover with a layer of aubergine slices and sprinkle with half the mint. Spoon another third of the tomato sauce on top, then repeat the aubergine layer and finish with the remaining tomato sauce.

5. Bake in the oven for 15-20 minutes, until heated through.

6. Meanwhile, whisk together the yoghurt and the remaining mint, and season with salt, pepper and a pinch of sugar.

7. Serve the aubergine casserole on dishes with a dollop of the Greek yogurt on top.

Cook's note: Reza says be careful not to over salt the aubergines as over salting will impair the flavour. Drain the aubergines on kitchen paper once cooked to remove any excess oil and grease. Season the Passta with sugar and salt to lessen the acidity and sweeten the flavour.

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Serves: 4-6

Prep: 20 min
Cook: 1 hr

Ingredients
450g Aubergines, cut into 1cm slices
4 tbsp vegetable oil
400g tomato passata
2 cloves Garlic, crushed
1 tsp sambal oelek, or 2 green chillies, finely chopped
1 tsp ground cumin
1 tsp Sugar
small bunch Mint, chopped
200g Greek yogurt
serve with salad and pitta bread