Best Afghan Eggplant Recipes

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).

AFGHAN EGGPLANT

Steps:

• Set the oven to broil.
• Slice ends off the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3 inch slices. Arrange slices on two baking sheets, drizzle with 1 tblspn of olive oil and sprinkle with 1/2 tsp of salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven.
• Turn oven heat to 375 degrees.
• In a medium pan, heat the remaining olive oil and saute the garlic. Add the remaining 1 tsp of salt, tumeric, curry, paprika, pepper, and tomato paste. Stir and cook for another minute.
• Add chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.
• Pour 1/3 of the liquit into a 9x2-inch baking dish and spread it across the bottom. Arrange half the eggplant on top of the sauce. Srinkle half the cilantro over the eggplant and then layer half the tomoato slices evenly on the eggplant.
• Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro and tomatoes.
• Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.
• Cover the dish tightly with aluminum foil and pace in the oven for 40 minutes. Remove the foil and cook another 5 minutes.