Bouranee Baunjaun( Eggplant With Yoghurt Sauce )

* Exported from MasterCook *

BOURANEE BAUNJAUN ( EGGPLANT WITH YOGHURT SAUCE )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions -- sliced
1 Green pepper -- seeded, sliced
2 Large ripe tomatoes -- peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water
-----CHAKAH (YOGURT SAUCE-----
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste

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.
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).



- - - - - - - - - - - - - - - - - -