Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce

Recipe by Julesong
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the peel of the eggplant, then cut the stem off.
  • Cut into 1/2 inch thick slices (leaving the peel on).
  • Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
  • In 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.
  • Pour 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.
  • As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
  • Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan.
  • Place 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.
  • Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much.
  • Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
  • Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
  • When 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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