Title: Bouranee Baunjaun ( Eggplant with Yoghurt Sauce )
Categories: Afghan Vegetarian Vegetable
Yield: 6 Servings
| 4 | | Med. 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 | ts | Hot chili pepper |
| 1/4 | c | Water |
| CHAKAH (YOGURT SAUCE |
| 2 | c | Chakah (drained yogurt) |
| 2 | | Garlic cloves (or more) |
| | | Salt to taste |
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).