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Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce Recipe

Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce Recipe

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Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce

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Ingredients:

Serving

1 large globe eggplant
salt
oil (for frying )
2 tsp olive oil
1 tsp butter or 1 tsp ghee
1 large onion, sliced thinly
1/2 green bell pepper, seeded and sliced thinly (optional)
1 pinch red pepper flakes , to taste
1 (14 -15 oz) can chopped tomatoes , with juice
1 cup strained yogurt (also known as yogurt cheese or chakah )
1/2 tsp crushed garlic , to taste
salt , to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.69 Kcal (480 kJ)
Calories from fat	45.44 Kcal
		% Daily Value*
Total Fat	5.05g	8%
Cholesterol	10.5mg	4%
Sodium	33.07mg	1%
Potassium	446.79mg	10%
Total Carbs	14.45g	5%
Sugars	9.92g	40%
Dietary Fiber	4.45g	18%
Protein	3.46g	7%
Vitamin C	21.5mg	36%
Vitamin A	0.4mg	13%
Iron	6.3mg	35%
Calcium	95.4mg	10%

Amount Per 100 g
Calories	47.26 Kcal (198 kJ)
Calories from fat	18.72 Kcal
		% Daily Value*
Total Fat	2.08g	8%
Cholesterol	4.33mg	4%
Sodium	13.63mg	1%
Potassium	184.1mg	10%
Total Carbs	5.95g	5%
Sugars	4.09g	40%
Dietary Fiber	1.83g	18%
Protein	1.43g	7%
Vitamin C	8.9mg	36%
Vitamin A	0.2mg	13%
Iron	2.6mg	35%
Calcium	39.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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