Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Food
BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE
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.
Provided by Julesong
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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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- Rinse eggplants, cut the stems off and peal into strips. Cut into ½-inch-thick slices. Spread slice on a flat surface or tray and sprinkle generously with salt. Leave for 30 minutes then rinse and pat dry with paper towels.
- Meanwhile, peal the garlic, crush and place on a piece of aluminum foil. Sprinkle with salt and drizzle with ½ teaspoon of olive oil. Wrap the foil around garlic.
- Place eggplant slices on a large (or two medium), greased baking sheet. Drizzle with olive oil. Place the garlic pouch on the sheet, between the eggplant slices. Bake the eggplant and garlic for 20-30 minutes or until eggplant is lightly browned. Don't worry if your thinner slices are dry, they will absorb the sauce later in the process.
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