Home | Search | Contact Us | Recipe Sites



 

Appetizer (0)
Baked Food (8338)
Barbeque (736)
Beans Grain (2709)
Beef (2144)
Beverages (44)
Bread (0)
Dessert (0)
Jelly and Jam (80)
Kids (66)
Lamb (575)
Liquor (170)
Main Dish (260)
Meat (0)
Misc (2011)
Pasta (0)
Poultry (0)
Salad (0)
Seafood (0)
Soup (0)
Spicy (436)
Vegetable (0)
Vegetarian (0)


 

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z





Bouranee Baunjan (Eggplant with Yoghurt Sauce) Recipe



Ingredients


Recipe Info
Category : Main Dish
Rating : 0
Contributor :
Print Recipe
Directions

4 ea Medium Eggplants

1 ea Salt

1 ea Oil

2 ea Medium Onions, sliced

1 ea Green Pepper, seeded, sliced

2 ea Large Ripe Tomatoes, peeled

1 ea Salt

1/4 ts Hot Chili Pepper

1/4 c Water

2 c Chakah, Drained Yogurt

2 ea Garlic Cloves

1 ea Salt to Taste

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 slic ed 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.



Bouranee Baunjan (Eggplant with Yoghurt Sauce) Recipe





 
© 2004 Food Cooking Recipes ~ All Rights Reserved - Privacy Policy