Bouranee baunjan (eggplant with yoghurt sauce
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Bouranee baunjan (eggplant with yoghurt sauce
  Eggplant    Afghan    Vegetarian    Sauces  
Last updated 6/12/2012 1:09:51 AM. Recipe ID 36920. Report a problem with this recipe.
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      Title: Bouranee baunjan (eggplant with yoghurt sauce
 Categories: Main dish, Afghan, Vegetarian
      Yield: 6 Servings
      4    Medium Eggplants
      1    Salt
      1    Oil
      2    Medium Onions, sliced
      1    Green Pepper, seeded, sliced
      2    Large Ripe Tomatoes, peeled
      1    Salt
    1/4 ts Hot Chili Pepper
    1/4 c  Water

MMMMM--------------------CHAKAH (YOGURT SAUCE-------------------------
      2 c  Chakah, Drained Yogurt
      2    Garlic Cloves
      1    Salt to Taste
  Cut the stems from the eggplants & leave peel.  Slice into 1 cm
  pieces. Spread on a tray & sprinkle slices liberally with salt. Leave
  for 30 minutes, then dry well with paper towels. Pour enough oil into
  skillet with a lid, to cover base well.  Fry eggplant until lightly
  browned on each side.  Do not cook completely. Lift onto a plate. Add
  more oil as required for remaining slices. As oil drains out of
  eggplant, return this to the pan & add onions. Fry gently till
  translucent. Remove to another plate. Place a layer of eggplant back
  into the pan. Top with some sliced onion, green pepper rings & tomato
  slices.  Repeat using remaining ingredients & adding a little salt &
  the chili between layers. Pour in any remaining oil from the
  eggplant.  Add onion & water, cover & simmer gently for 10-15
  minutes. Combine chakah ingredients & spread half the sauce into base
  of serving dish.  Top with vegetables, lifting eggplant gently to
  keep slices intact. Leave some of the juices in the pan. Top
  vegetables with the rest of the chakah & drizzle the remaining juices
  over it. Serve with flat bread.

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Recipe ID 36920 (Apr 03, 2005)

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