Subject: Eggplant with Yogurt Sauce (Bouranee Baunjaun)
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 06 2002 - 07:11:23 EST
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FOOD FUNNY
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Thanks to Recitopian Debra Shervo for this one:
In a large supermarket, a man approached a very beautiful woman and
said, "I've lost track of my wife in here. Could you talk to me for a
couple of minutes?"
"Why?" she asked.
"Because every time I talk to a beautiful woman, my wife appears out
of nowhere."
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TODAY'S RECIPE
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Here is another example of the mingling of Middle Eastern and Indian
flavors in Afghanistan:
Eggplant with Yogurt Sauce (Bouranee Baunjaun)
For the yogurt sauce:
2 cups (500 ml) plain yogurt
2-3 cloves garlic, crushed
Salt and freshly ground pepper to taste
4 medium eggplants (aubergines), about 2 lbs (900 g),
unpeeled and cut into 1/2-inch (1 cm) slices
Salt
Vegetable oil for frying
2 medium onions, sliced
1 green bell pepper (capsicum), seeded and sliced
into rings
2 large tomatoes, sliced
1/4 tsp (1 ml) cayenne pepper
1/4 cup (60 ml) water
Begin with the yogurt sauce. Place the yogurt in a coffee filter or
double thickness of cheesecloth in a colander or strainer and place
over a dish. Allow to drain for 2 to 4 hours, until the yogurt is the
consistency of softened cream cheese. Add the garlic, salt, and
pepper and stir to combine. Refrigerate until ready to use.
Sprinkle the eggplant slices with salt and spread on a tray. Leave
for 30 minutes and dry with paper towels. Heat a thin layer of oil in
a large, deep skillet with a lid over moderate heat and fry the
eggplant slices until lightly browned on both sides - do not cook
completely. Transfer to a plate and saute the onion slices in the
same skillet, adding more oil as necessary, until tender but not
brown, about 5 minutes. Transfer to another plate. Place half the
eggplant in the skillet, followed by half the onion slices, green
pepper rings, and tomato slices. Season with cayenne and salt and
repeat. Add the water and simmer covered until the eggplant is
tender, about 10 minutes.
Spread half the yogurt sauce over a serving platter. Lift the
vegetables from the skillet using a large spatula and place them on
top of the sauce. Top the vegetables with the remaining yogurt sauce
and drizzle with any liquid remaining in the skillet. Serves 6 to 8.
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