Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipes

BORANI BANJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Steps:

• Take yogurt in a bowl and whisk it. Add grated garlic to it and mix. Keep it in the fridge while you cook the eggplants.
• Cut the eggplants into thin slices. You can remove the outer covering of the eggplant if you want.
• Heat oil in a pan on medium flame. Once hot, add the eggplants slices and fry till they are golden brown in color. Do not over-fry it else the slices will become very soggy, you still want it little firm in the center.
• Place the eggplants slices on a kitchen towel to drain excess oil. Set aside.
• In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden brown in color.
• In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden brown in color.
• Add the tomatoes, turmeric powder, cayenne pepper, salt and cook till tomatoes become soft and mushy. This will take 6-7 minutes.
• Next add the fried eggplants, around 1/4 cup of water and cover and cook at low heat for around 10 minutes.Switch off the flame.
• To serve, take a plate and put half of the yogurt sauce. Then place the tomato sauce and eggplants over it and finally pour the remaining yogurt sauce on top of the eggplants and sprinkle lots of dried mint.
• Serve with kabuli pulao, pita bread or naan.

BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Steps:

• 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.

BOURANEE BAUNJAN AFGHAN EGGPLANT WITH YOGURT SAUCE RECIPE

Steps:

• Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
• Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate.
• Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender.
• To make the chakah. You first need to drain the yogurt over night. Buy a cheese cloth. You can find at Wal-Mart in the craft section, Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth.
• Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Steps:

• Preheat the oven to 300°F.
• Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
• Cut each pumpkin half into 3- to 4-inch pieces.
• There should be about 8 pieces from each pumpkin.
• Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
• Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
• Coat both sides of the pieces, using all of the oil.
• Pour all the sugar evenly over the pieces.
• Cover the pan.
• Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
• Baste the pieces once with the pan juices after 2 1/2 hours of baking.
• The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
• Cover and refrigerate until serving time.
• Just before serving, taste and add more salt if necessary.
• Yields 2 cups sauce.
• For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
• Using the back of the spoon, spread the sauce a little.
• Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
• Add more sauce to taste.