bouranee baunjan (eggplant with yoghurt sauce

Categories
Main dish
Afghan
Vegetarian
Yield
6 Servings
MeasureIngredient
4 eaches Medium Eggplants
1 each Salt
1 each Oil
2 eaches Medium Onions, sliced
1 each Green Pepper, seeded, sliced
2 eaches Large Ripe Tomatoes, peeled
1 each Salt
¼ teaspoon Hot Chili Pepper
¼ cup Water
2 cups Chakah, Drained Yogurt
2 eaches Garlic Cloves
1 each 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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