Bouranee Baunjaun (Eggplant with Yogurt Sauce)
An Afghan vegetable side dish made up of tomatoes, peppers, onions and fried eggplant topped with a garlicky yogurt sauce.
Servings 6
Calories 143kcal
Equipment
- Platter
- Frying Pan
- Paper Towel
Ingredients
Vegetables
- 4 eggplants
- salt for sweating eggplant
- vegetable oil for frying eggplant
- 1 bell pepper, green or orange sliced into rings
- 2 large, ripe tomatoes peeled and sliced
- ¼ tsp chili powder
Chakah (Garlicky Yogurt Sauce)
- 2 cups plain, unflavored yogurt
- 4 garlic cloves crushed
- salt to taste
Instructions
- Leave skin on eggplants and cut into sliced ½ inch thick.
- Spread on tray and sprinkle slices liberally with salt. Leave for one hour, then dry well with paper towels.
- Pour enough oil into a frying pan to cover base well. Fry the eggplant until browned on each side but not cooked completely.
- Leave to rest on a paper towel covered cookie sheet. Press paper towel into eggplant slices to remove excess oil.
- Once eggplant is fried, add onions to pan and fry until translucent. Remove to another plate.
- Place a layer of eggplant back into the pan. Top with some onion, pepper, and tomato, and then sprinkle with salt and chili powder. Repeat until ingredients are gone.
- Add ¼ cup water, cover pan, and let simmer for 10-15 minutes.
- Combine chakah (yogurt) ingredients. Spread half onto the base of a platter. When vegetables are finished cooking, place vegetables on top of chakah. Then spread the other half of the chakah over the top of the vegetables.
Notes
Recipe from The Complete Middle Eastern Cookbook by Tess Mallos.
Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 25g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 48mg | Potassium: 974mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1138IU | Vitamin C: 39mg | Calcium: 136mg | Iron: 1mg