1/2 Photos of 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.
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- 1 large globe eggplant
- oil (for frying)
- 2 teaspoons olive oil
- 1 teaspoon butter or 1 teaspoon ghee
- 1 large onion, sliced thinly
- 1/2 green bell pepper, seeded and sliced thinly (optional)
- 1 pinch red pepper flakes, to taste
- 1 (14 -15 ounce) can chopped tomatoes, with juice
- 1 cup strained yogurt (also known as yogurt cheese or "chakah")
- 1/2 teaspoon crushed garlic, to taste
- salt, to taste
- 1Clean the peel of the eggplant, then cut the stem off.
- 2Cut into 1/2 inch thick slices (leaving the peel on).
- 3Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
- 4In 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.
- 5Pour 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.
- 6As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
- 7Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan.
- 8Place 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.
- 9Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much.
- 10Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
- 11Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
- 12When 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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Nutritional Facts for Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce
Serving Size: 1 (331 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 127.6
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 2.2 g
- Cholesterol 10.4 mg
- Sodium 43.4 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 5.6 g
- Sugars 9.7 g
- Protein 4.5 g