Recipe

Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipe

	Jencathen / All my dishes 1 year, 6 months 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/ Prep:30m Cook:20m Servings:6	Jencathen
	eggplant tomato yogurt onion afghan

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Ingredients

4 Medium eggplants (1 kg total)

Salt

Oil for frying

2 Medium onions; sliced

1 Green pepper; seeded, sliced

2 Large ripe tomatoes; peeled Salt

1/4 tablespoons of Hot chili pepper

1/4 cup of Water

Chakah (Yogurt Sauce)

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)

2 Garlic cloves (or more)

Salt to taste

Directions

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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Comments

berry 1 year, 5 months ago 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.

juels 1 year, 1 month ago said:
This is a really good recipe. I made yogurt cheese(sauce) like that before, but never combined it with anything.

bismyno1 1 year, 1 month ago said:
Fantastic, again saved for the future 5+

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