Bouranee Baunjan (eggplant With Yoghurt Sauce) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Medium Eggplants 1 Kg total,
Salt,
Salt,
1/4 tsp: Hot Chili Pepper,
Oil,
1/4 cup: Water,
2 each: Medium Onions, sliced
2 cup: Chakah, Drained Yogurt
1 each: Green Pepper, seeded, sliced
2 each: Garlic Cloves,
2 each: Large Ripe Tomatoes, peeled
Salt to Taste,
Directions:
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.
From Karen Mintzias
Source from luhu.jp
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.
From Karen Mintzias
Source from luhu.jp