Bourani Banjan Afghan Style Eggplant in Yogurt

Bourani Banjan Afghan Style Eggplant in Yogurt

Posted 2014-05-27 by smitafollow
This is a very delicious recipe from Afghanistan. Its a tomato based gravy dish with eggplant and bell pepper garnished with Greek yogurt and served on a platter.
The original recipe is cooked with generous quantity of oil. However, this is my version which is low oil and totally guilt-free.

Bourani Banjan


Preparation Time: 15 minutes on stove top / 30-40 minutes in oven grill
Cooking Time: 20-25 minutes
Makes: 2-3 servings

Ingredients
1 medium sized eggplant
3/4 cup diced tomato (keep the juices while cutting)
Garlic 10-12 big cloves
2 teaspoon paprika powder OR chili flakes
1 to 1 and half Bell pepper (any colour)
1/2 teaspoon turmeric
1 tablespoon oil
2 teaspoon Salt OR to taste
1/2 cup Greek Yogurt
Pepper for seasoning
Dried mint for garnishing OR mint leaves


Method
  • Rub little oil on the eggplant and pepper slices. Grill them in the oven or on a stove rack grill.
  • Peppers will cook in a few minutes, eggplant will take longer. The skin starts shrinking as it cooks. Do not throw away the juices that ooze from the eggplant.

    Grilling the eggplant


  • In the meanwhile, take oil in a pan and add finely diced garlic about 10 cloves. Saute for a minute

  • Now add the diced tomatoes and stir well. Add the salt, paprika, turmeric. Cover and let it cook.



  • Make one inch squares of pepper. Remove the eggplant skin (comes off easily). Make longish pieces (size of your little finger) of the eggplant pulp

  • Add this to the tomato gravy. Cover and cook till the entire thing forms a kind of gravy.



  • To prepare the yogurt dressing, take the Greek yogurt and add about 2 garlic cloves, cut in very tiny pieces or crushed. Add a pinch of salt and combine well.

  • Yogurt dressing


  • For plating, smear little yogurt dressing on the plate and roughly spread it. Now add the eggplant gravy in a single layer. Again spread few dollops of the yogurt and then the eggplant


  • Layering the yogurt and gravy


  • Lastly finish with the remaining yogurt on top. Sprinkle some pepper and dried mint. (I used mint leaves torn into bits)

  • Garnished and ready to devour


  • Enjoy Bourani Banjan with pulao or naan


  • Categories
    #lunch
    #dinner
    #main_meal
    #vegetarian
    #afghan
    #eggplant
    #yogurt


    %recipeyum
    225294 - 2023-07-17 08:49:29

    Tags

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    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
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    Vegan
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