If you’ve never tried or made Iranian cuisine, it’s time to change that, Chef! According to legend, this dish was created for a 7th-century queen. Once you taste the golden rounds of aubergine, coated in a rich & aromatic tomato sauce infused with a special borani spice mix, and complemented with rich kidney beans & crispy chickpeas, you will see why this meal was deemed fit for royalty!
Serving guide
Choose your portion size.
BEFORE WE START
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water.
GOLDEN AUBS
In a bowl, combine the cake flour with a generous amount of salt and pepper. Toss the Aubergine in the flour, ensuring they are all evenly coated. Spread the aubergine rounds out on a greased baking tray and bake in the oven until golden and cooked through, 20-25 minutes.
CRISPY Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chickpeas until golden, 5-6 minutes. Remove from the pan, season, and set aside.
BORANI SAUCE
Return to medium heat with a drizzle of oil (if necessary). Fry the Onion until soft, 5-6 minutes, shifting constantly. Add the tomato paste, garlic and borani spice mix, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and the diluted stock and simmer until slightly reduced, 8-10 minutes. Mix through a sweetener (to taste) and the kidney beans. Season and remove from the heat.
LAYER AND SAVOUR
Plate up the aubergines in an even layer. Top with the borani sauce. Dollop over the cashew nut cream cheese and finish it off with a sprinkle of mint. Dig in, Chef!
BEFORE WE START
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water.
GOLDEN AUBS
In a bowl, combine the cake flour with a generous amount of salt and pepper. Toss the Aubergine in the flour, ensuring they are all evenly coated. Spread the aubergine rounds out on a greased baking tray and bake in the oven until golden and cooked through, 20-25 minutes.
CRISPY Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chickpeas until golden, 5-6 minutes. Remove from the pan, season, and set aside.
BORANI SAUCE
Return to medium heat with a drizzle of oil (if necessary). Fry the Onion until soft, 5-6 minutes, shifting constantly. Add the tomato paste, garlic and borani spice mix, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and the diluted stock and simmer until slightly reduced, 8-10 minutes. Mix through a sweetener (to taste) and the kidney beans. Season and remove from the heat.
LAYER AND SAVOUR
Plate up the aubergines in an even layer. Top with the borani sauce. Dollop over the cashew nut cream cheese and finish it off with a sprinkle of mint. Dig in, Chef!
BEFORE WE START
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water.
GOLDEN AUBS
In a bowl, combine the cake flour with a generous amount of salt and pepper. Toss the Aubergine in the flour, ensuring they are all evenly coated. Spread the aubergine rounds out on a greased baking tray and bake in the oven until golden and cooked through, 20-25 minutes.
CRISPY Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chickpeas until golden, 8-10 minutes. Remove from the pan, season, and set aside.
BORANI SAUCE
Return to medium heat with a drizzle of oil (if necessary). Fry the Onion until soft, 6-8 minutes, shifting constantly. Add the tomato paste, garlic and borani spice mix, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and the diluted stock and simmer until slightly reduced, 10-12 minutes. Mix through a sweetener (to taste) and the kidney beans. Season and remove from the heat.
LAYER AND SAVOUR
Plate up the aubergines in an even layer. Top with the borani sauce. Dollop over the cashew nut cream cheese and finish it off with a sprinkle of mint. Dig in, Chef!
BEFORE WE START
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water.
GOLDEN AUBS
In a bowl, combine the cake flour with a generous amount of salt and pepper. Toss the Aubergine in the flour, ensuring they are all evenly coated. Spread the aubergine rounds out on a greased baking tray and bake in the oven until golden and cooked through, 20-25 minutes.
CRISPY Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chickpeas until golden, 8-10 minutes. Remove from the pan, season, and set aside.
BORANI SAUCE
Return to medium heat with a drizzle of oil (if necessary). Fry the Onion until soft, 6-8 minutes, shifting constantly. Add the tomato paste, garlic and borani spice mix, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and the diluted stock and simmer until slightly reduced, 10-12 minutes. Mix through a sweetener (to taste) and the kidney beans. Season and remove from the heat.
LAYER AND SAVOUR
Plate up the aubergines in an even layer. Top with the borani sauce. Dollop over the cashew nut cream cheese and finish it off with a sprinkle of mint. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.03
for 4 servings · R44.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Borani Spice Mix
- Tomato Passata
- Cashew Nut Cream Cheese
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aubergine Borani?
The preparation time for Aubergine Borani with cashew nut cream cheese & fresh mint is between 20 and 40 minutes.
What is the total time required to make Aubergine Borani with cashew nut cream cheese & fresh mint?
The total time required to make Aubergine Borani with cashew nut cream cheese & fresh mint is between 25 and 45 minutes.
How many servings does Aubergine Borani provide?
4 servings
What are the main ingredients in Aubergine Borani?
Aubergine, Borani Spice Mix, Cake Flour, Cashew Nut Cream Cheese, Chickpeas, Fresh Mint, Garlic Clove, Garlic Cloves, Onion, Onions, Red Kidney Beans, Tomato Passata, Tomato Paste, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Aubergine Borani?
Calories: 612, Carbs: 85 grams, Fat: grams, Protein: 25.5 grams, Sugar: 26.7 grams, Salt: 998 grams
How do I prepare Aubergine Borani?
GOLDEN AUBS: In a bowl, combine the cake flour with a generous amount of salt and pepper. Toss the aubergine in the flour, ensuring they are all evenly coated. Spread the aubergine rounds out on a greased baking tray and bake in the oven until golden and cooked through, 20-25 minutes. LAYER AND SAVOUR: Plate up the aubergines in an even layer. Top with the borani sauce. Dollop over the cashew nut cream cheese and finish it off with a sprinkle of mint. Dig in, Chef! BORANI SAUCE: Return to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 5-6 minutes, shifting constantly. Add the tomato paste, garlic and borani spice mix, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and the diluted stock and simmer until slightly reduced, 8-10 minutes. Mix through a sweetener (to taste) and the kidney beans. Season and remove from the heat. CRISPY CHICKPEAS: Place a pan over medium heat with a drizzle of oil. When hot, fry the chickpeas until golden, 5-6 minutes. Remove from the pan, season, and set aside. BEFORE WE START: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water.
What should be prepared from my kitchen to make Aubergine Borani?
Aubergine, Borani Spice Mix, Cake Flour, Cashew Nut Cream Cheese, Chickpeas, Fresh Mint, Garlic Clove, Garlic Cloves, Onion, Onions, Red Kidney Beans, Tomato Passata, Tomato Paste, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Aubergine Borani have?
612 calories
How much fat content does Aubergine Borani have?
grams