Title: Vegetarian Buran
Categories: Ethnic Vegetarian
Yield: 6 Servings

Converted for you by Kaz Langridge

This is a persian dish that in it's original form uses lamb. I have omitted this part for obvious reasons. :)

1 lb eggplant 1 cup yogurt 3 tbs sesame oil 2 cloves garlic 1/4 tsp coriander 1/2 tsp salt 1/2 tsp cumin 1 tsp cinnamon

Cut eggplant into thick slices, approximately 1/2" thick, put in boiling salted water for 7 minutes. Remove and let stand 1 hour Fry eggplant in sesame oil until cooked, peel, mash, add salt and corriander. Crush garlic, add to yogurt, mix with eggplant. sprinkle with cumin and cinnamon and serve.

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