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Name: Bouranee Baunjan (Eggplant with Yoghurt Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Afghan
Ingredients: 2 c Chakah, Drained Yogurt; 2 Medium Onions, sliced; 1 Salt; 1 Salt to taste; 1 Salt; 4 Medium Eggplants; 1/4 c Water; 1 Green Pepper, seeded, sliced; 1/4 ts Hot Chili Pepper; 2 Garlic; 1 Vegetable oil; 2 Large Ripe Tomatoes, peeled

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INGREDIENTS

CHAKAH (YOGURT SAUCE
2 c Chakah, Drained Yogurt
2 Medium Onions, sliced
1 Salt
1 Salt to taste
1 Salt
4 Medium Eggplants
1/4 c Water
1 Green Pepper, seeded, sliced
1/4 ts Hot Chili Pepper
2 Garlic
1 Vegetable oil
2 Large Ripe Tomatoes, peeled

Servings

INSTRUCTIONS

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.

NOTES

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Bouranee Baunjan (Eggplant with Yoghurt Sauce

CHAKAH (YOGURT SAUCE
2 c Chakah, Drained Yogurt
2 Medium Onions, sliced
1 Salt
1 Salt to taste
1 Salt
4 Medium Eggplants
1/4 c Water
1 Green Pepper, seeded, sliced
1/4 ts Hot Chili Pepper
2 Garlic
1 Vegetable oil
2 Large Ripe Tomatoes, peeled

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.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 5 (45%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 52.9mg		2 %
Potassium 30.8mg		1 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.2g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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