Best Burani Bonjon Spicy Braised Eggplant Recipes
BORANI BANJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE
Eggplants cooked with tomatoes. Served with yogurt-garlic sauce and topped with lots of dried mint. Traditional Afghan recipe.
Provided by Manali
Number Of Ingredients 11
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.
Nutrition Facts : Calories 461 kcal, Carbohydrate 95 g, Protein 19 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 95 mg, Fiber 43 g, Sugar 59 g, ServingSize 1 serving
BURANI BONJON (SPICY BRAISED EGGPLANT)
Steps:
- 1. Slice Eggplants lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry. 2. Saute crushed garlic in Olive Oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container. 3. Add Vegetable Oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done. 4. Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper. 5. Simmer until the Eggplant is very tender. 6. Serve room temperature with Seer Moss (Garlic Yogurt Sauce).
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