Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipe

Bouranee Baunjan Afghan Eggplant With Yogurt Sauce

From jencathen 15 years ago

This is an afghanistan recipe. It's delish. It is time consuming although easy cooking method. Hope you enjoy. http://www.afghan-network.net/Cooking/

4 Medium eggplants (1 kg total) shopping list
salt shopping list
oil for frying shopping list
2 Medium onions; sliced shopping list
1 Green pepper; seeded, sliced shopping list
2 Large ripe tomatoes; peeled salt shopping list
1/4 tablespoons of hot chili pepper shopping list
1/4 cup of water shopping list
Chakah (yogurt Sauce) shopping list
2 cup Chakah (drained yogurt) Buy a cheese cloth. You can find at Wal-Mart in the craft section, Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth) shopping list
2 garlic cloves (or more) shopping list
salt to taste shopping list

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender.
Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).

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lagoulue 7 years ago
I am going to fix this today - eggplant is my favorite late-summer veggie, and this sounds like a lovely Middle Eastern take on eggplant Parmigiana. Love the yogurt sauce - a bit mozzarella-ish, a bit Bechamel, but much less fattening than either!
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ayeyerma 14 years ago
Saved to try thanks
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" It was excellent "
bismyno1 ate it and said...
Fantastic, again saved for the future 5+
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" It was excellent "
juels ate it and said...
This is a really good recipe. I made yogurt cheese(sauce) like that before, but never combined it with anything.
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" It was excellent "
berry ate it and said...
I found it at "From Middle Eastern Lands Group" and I did not read it before.... thanks for share it... great recipe! got my 5.
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Reviewed by 5 people

I found it at "From Middle Eastern Lands Group" and I did not read it before.... thanks for share it... great recipe! got my 5.

berry in Myrtle Beach loved it
This is a really good recipe. I made yogurt cheese(sauce) like that before, but never combined it with anything.

juels in Clayton loved it
Fantastic, again saved for the future 5+

bismyno1 in loved it

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