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Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce

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Category:Persian Recipes This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. :) It's a bit of work to put it together, but is not difficult and is worth it.

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Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce


Ingredients Needed For Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce
* 1 large globe eggplant
* salt
* oil (for frying)
* 2 teaspoons olive oil
* 1 teaspoon butter or ghee
* 1 large Onion, sliced thinly
* 1/2 green bell pepper, seeded and sliced thinly (optional)
* 1 pinch red pepper flakes, to taste
* 1 (14-15 ounces) can chopped tomatoes, with juice
* 1 cup strained yogurt (also known as yogurt cheese or "chakah")
* 1/2 teaspoon crushed garlic, to taste
* salt, to taste



Directions To Prepare Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce
* Clean the peel of the Eggplant, then cut the stem off.
* Cut into 1/2 inch thick slices (leaving the peel on).
* Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
* In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced Onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes.
* Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the Eggplant slices on both sides until lightly browned.
* As the Eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
* Remove extra oil from the deep frying pan, then place one layer of Eggplant slices on the bottom of the pan.
* Place a bit of cooked Onion on top of each slice; repeat with another layer of Eggplant and cooked Onion, until you're out of slices and Onion.
* Pour the chopped tomatoes with their juice over the slices and Onion, careful to not dislodge the Onion too much.
* Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
* Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
* When Eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce.




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Wednesday, November 22, 2017, 8:14 pm


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