7/31/12

Fabulous Eggplant Dish ~ Bouranee Baunjan


As I continue my Olympic celebration by cooking all types of international foods, today I am sharing this delicious eggplant dish from Afghanistan. This particular culinary delight is made with so many wonderfully fresh summer ingredients that it is just crazy! The thing I love the most about this recipe, aside from the fact that everything is cooked in olive oil, is the unique combination of ingredients that all come together and create an overall taste which is simply wonderful.

 
I love to serve Bouranee Baunjan as an appetizer not only because it is light in texture but it's packed with flavor and presents so very elegantly.

 From Afghanistan

What you will need...
1 medium eggplant
Salt or onion salt
Olive oil for frying
1 medium onion; sliced thin
1 bell pepper (any color); seeded, sliced thin
1 large ripe tomato
1/4 cup water
1 small can tomato sauce (7oz)
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
Fresh cilantro or mint(optional) I used mint.
6 oz. plain yogurt
2 cloves garlic (or more, or 1 teaspoon dried garlic powder)

What you will need to do...

1. Cut the stems from eggplant and peel. Cut into 1/2-inch-thick slices. 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 to cover base well. Fry eggplant until lightly browned on each side. Set aside on a plate when browned.Add more oil to pan as required for remaining slices.

2. As oil drains out of eggplants on standing, return this to the pan and add onions and bell peppers. Fry gently until onions are transparent. Remove to another plate.Place a layer of eggplant into a Pyrex pan. Top with some sliced onion, bell peppers and tomato slices. Repeat with remaining ingredients.




3. Mix in any remaining oil from eggplant and onion and add water, tomato sauce, coriander, salt to taste, pepper and turmeric, and pour over the entire dish with spoon to cover evenly.

4. Cover and place in a preheated 350-degree oven for 30 minutes. Uncover for the last 10 minutes to evaporate the excess liquid.


5. Combine yogurt, garlic cloves and salt. Top eggplant with yogurt. Sprinkle top with cilantro or fresh mint. Serve with a pita bread.

ENJOY!!!

More medals are on the way
for the Good Old USA!



Currant count for the USA is 11 medals in 4 days of competition.

3 Gold
5 Silver
3 Bronze

Go Team U.S.A!!!!

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4 comments:

  1. Barbara, what a delicious dish! I have several eggplant just waiting to be picked. YUMMY!

    ReplyDelete
  2. Barbara, I don't generally do a lot of cooking in the summer (too hot) but this sounds delicious and worth trying!

    ReplyDelete
  3. Thanks for linking up! Hope to see you next week!

    Rachel
    www.lalalists.com
    Wonderful Wednesdays Co-Host

    ReplyDelete

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