Bouranee Baunjan (Afghani Eggplant On Yogurt)

13
Ingredients

1d
Prep Time

30m
Cook Time

1d 30m
Ready In

Recipe: #14083

August 30, 2014

Categories: Eggplant, Middle Eastern, Vegetarian Fresh Tomatoes, Yogurt, more

recipe by:
dienia b

"You will need to drain yogurt overnight, Anna (Morsels and Musings) blog, veg meal"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (213.7 g)
Calories 284.1
Total Fat - 14.7 g
Saturated Fat - 2.3 g
Cholesterol - 0.3 mg
Sodium - 200.4 mg
Total Carbohydrate - 33.9 g
Dietary Fiber - 3.4 g
Sugars - 5.4 g
Protein - 6.7 g
Calcium - 39.1 mg
Iron - 1.2 mg
Vitamin C - 15.7 mg
Thiamin - 0.2 mg

Step 1

Keeping the peel, cut the eggplant into 1cm thick (1/2-inch) slices and then sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. This process allows the salt to draw out some moisture from the eggplant.

Step 2

Heat oil in a deep frying pan and then fry eggplant until lightly golden on both sides (they do not need to be cooked through, you are just adding color and a bit of flavor). You will need to do this in batches and add more oil as needed. Remove cooked eggplant slices to plate.

Step 3

Oil will leech from the eggplants, so return this to the pan to reheat and then add the onion. Fry until soft.

Step 4

Add 3 garlic cloves, tomato slices and chili cook until tomatoes break down and a sauce is formed. Add a little stock and seasoning as needed. Remove from pot.

Step 5

Place a layer of eggplant back into the pan. Top with sauce. Repeat using remaining ingredients. Pour in any remaining oil from eggplant and onion and add the remaining stock. Cover and simmer gently for 10-15 minutes until eggplant is tender.

Step 6

Combine yoghurt, salt and 1 garlic clove. Mix well then spread over the base of the serving dish.

Step 7

Top with eggplant slices, lifting eggplant carefully to keep intact. Top with remaining sauce and onions. Sprinkle with some fresh mint and coriander for color.