afghani eggplant with yoghurt

Bouranee Baunjan

In my quest to cook my way around the world like many fellow food bloggers (such as Margarita and S.C.), I have discovered some very interesting recipes.

I recently stumbled across some Afghani recipes and one vegetarian dish that immediately caught my eye was the Bouranee Baunjan or Eggplant with Yoghurt.
The eggplant is browned before being cooked in a spicy tomato and onion sauce and then served with garlicky yoghurt. It was simply delicious served with flat bread and I made a few lamb koftas to accompany it.

Even Jonas, who detests eggplant, said it was more than palatable.

Bouranee Baunjan
Anna’s version of a commonly distributed internet recipe. Serves 4 as entrée or 2 as main.
Ingredients:
1 large eggplant
2 medium onions; sliced
2 large ripe tomatoes; peeled and sliced
¼ teaspoon chilli flakes
¼ cup vegetable stock
2 cups plain yoghurt
4 garlic cloves, crushed
Chopped fresh coriander and mint, for garnish
Salt, to taste
Olive oil, for frying
Method:
1. Keeping the peel, cut the eggplant into 1cm thick (1/2-inch) slices and then sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. This process allows the salt to draw out some moisture from the eggplant.
2. Heat oil in a deep frying pan and then fry eggplant until lightly golden on both sides (they do not need to be cooked through, you are just adding colour and a bit of flavour). You will need to do this in batches and add more oil as needed. Remove cooked eggplant slices to plate.
3. Oil will leech from the eggplants, so return this to the pan to reheat and then add the onion. Fry until soft.
4. Add 3 garlic cloves, tomato slices and chilli cook until tomatoes break down and a sauce is formed. Add a little stock and seasoning as needed. Remove from pot.
5. Place a layer of eggplant back into the pan. Top with sauce. Repeat using remaining ingredients. Pour in any remaining oil from eggplant and onion and add the remaining stock. Cover and simmer gently for 10-15 minutes until eggplant is tender.
6. Combine yoghurt, salt and 1 garlic clove. Mix well then spread over the base of the serving dish.
7. Top with eggplant slices, lifting eggplant carefully to keep intact. Top with remaining sauce and onions. Sprinkle with some fresh mint and coriander for colour.
8. Serve immediately with Afghani flat bread. Also good with lamb meatballs.
Note: The traditional recipe calls for chakah, which is plain yoghurt that has been drained overnight. This makes it a little thicker and drier.

Lamb Koftas with Cumin & Mint
Anna’s very own recipe. Makes 10 small meatballs.
Ingredients:
200g lamb mince
1 tablespoon mint, finely chopped
1 teaspoon coriander, finely chopped
1 teaspoon ground cumin
½ teaspoon chilli flakes
1 garlic clove, crushed
Dash of lemon juice
Method:
1. Mash all the ingredients together with a fork until well mixed.
2. Using your hands, form small balls. Flatten slightly.
3. Heat oil in a saucepan, fry until browned all over (1-2 minutes each side).
4. Serve hot, garnished with coriander and mint.

This episode of Weekend Herb Blogging is in Australia and hosted by one of my favourite bloggers, Haalo from Cook (almost) Anything At Least Once. Be sure to check out her blog as well as her recap of this weekend's cooking frenzy.


Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb entree main afghani recipes afghani food afghani afghanistan eggplant aubergine bouranee baunjan lamb kofta koftas meatballs cumin mint coriander cilantro chilli yoghurt garlic