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Middle Eastern · Side
Bouranee Baunjan Eggplant with Yogurt Sauce
Slices of fried eggplant are layered with onion, bell pepper and tomato, simmered until soft, then set between two layers of garlicky yogurt. Serve warm or at room temperature.
- YieldServes 6
- Hands-on50 min
- Total1 h 38 min
- Difficulty
Ingredients
Vegetables
- 1 kgeggplants, about 4, stems removed, skin left on
- 1 tbspsalt, for drawing out moisture
- 250 mlvegetable oil, for frying, more if needed
- 2onions, sliced
- 1green bell pepper, seeded, cut into rings
- 2tomatoes, large and ripe, peeled and sliced
- ¼ tsphot chili powder
- 1 tspsalt, for the layers
- 60 mlwater
Yogurt sauce
- 500 gstrained yogurt
- 3 clovesgarlic, crushed
- to tastesalt
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