I love Sally Banks and her cookbook, Veggistan – vegetarian recipes from the Middle East. This dish is one of our family’s favourites but one that I haven’t been able to enjoy since my SIBO diagnosis. It originates from Afghanistan and is a warm eggplant dish layered with a yogurt sauce. I love to find a way to recreate recipes that are SIBO friendly. In place of yogurt, I’ve made a sunflower seed cream sauce and swapped out the onions and garlic with green onions and garlic infused olive oil. Enjoy!
For the Aubergine/Eggplant:
3 large aubergines, washed and sliced
1 bunch of green onions, chopped and whites removed
2 chilis, chopped
1 tsp ground turmeric
1 can diced tomatoes
1 bunch of coriander
Salt and Pepper to taste
1/4 cup sunflower seeds
3/4 cup boiling water
Juice of 1/2 lemon
1 tsp garlic infused olive oil
Handful of fresh mint leaves
Salt and pepper to taste
- In a pan, add the sliced aubergine and enough water to just cover the bottom of the pan. This prevents the aubergine from sticking – you could also instead use oil to fry it.
- In another pan, fry up the chilis and onions in garlic infused olive oil until softened and browned.
- When the aubergine is looking cooked and soft to fork, add the onions and chili, tomatoes, coriander and spice. Cover with a lid and simmer for 20 minutes.
- Make the sunflower seed “yogurt sauce”. In a blender add all ingredients and blend until smooth and creamy.
- Serve over rice or alone with yogurt sauce over the top.