* Exported from MasterCook *
Afghan Yogurt with Eggplants - Burani Bonjon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggplants -- washed
salt
To fry: -- canola oil
1 large onion -- chopped
4 green chili peppers -- chopped
1 teaspoon ground turmeric
4 tomatoes -- chopped (or use 1 large can)
1 bunch cilantro -- small bunch, chopped
For the Yogurt: -- 2-inch
2 cups greek-style yogurt, fat-free -- or whole milk, as desired
2 Tablespoons lemon juice -- fresh is best
5 garlic cloves -- 4 to 6 to taste, minced
fresh chopped mint leaves -- a handful, (or 2 teaspoons dried mint)
salt and black pepper
Purists would have you peel the eggplants. Not me. Simply remove the calyx
and slice the vegetables into slices about 1/4 inch thick. Sprinkle salt
over them, and leave to draw for at least 30 minutes, then rinse and wipe
dry. Heat a slosh of oil in a deep frying pan (one with a lid is good) and
sizzle the onion and chilies until the former is soft. Remove with a
slotted spoon and set to one side. Now add a bit more oil to the pan and
fry the eggplant slices so that they are gently browned on both sides.
Sprinkle them with the turmeric, and add tomatoes and cilantro (retaining
about a quarter of it for garnish), together with the cooked onion/chili.
Add a little water to the pan (so that the ingredients are more or less
covered), place the lid on it (or improvise one), turn the heat right
down, and leave to simmer for around 30 minutes (but keep an eye on the
liquid level).
In the meantime rustle up the "sauce". Blend the yogurt and lemon juice in
a bowl, stir in the garlic and the mint, and season to taste. Chill well.
Time to assemble the dish. Check the seasoning of the eggplant concoction
- you may need to add salt. Spoon half of the yogurt across a decent-sized
platter, spreading it to get good coverage. Then layer the eggplants on
top, and follow that with the rest of the yogurt. Scatter the remaining
cilantro over the top and serve immediately - even as you are arranging
the hot and cold elements, they will start to leach into each other. Tis
is a treat best mopped up with warm naan bread, although you could eat it
with rice. There won't be any left over.
Serves 4 for supper
AuthorNote: The origin of the word 'burani' is lost in the swirl of
gastro-time, but it is popularly believed that it is named after one
Purandokht, the queen of Cresiphon, in Mesopotamia. She was partial to
yogurt, and so her chefs created a range of dishes comprising yogurt.
In Iran the ingredients of 'borani' are well blended and served cold; in
Afghanistan, they are layered while still warm, turning 'burani' into a
textured, creamy platter of delight. This is the most famous version.
I suggest using canola oil, though sunflower oil is more authentic,
because canola (or rapeseed) oil is one of the good guys in a world of
general oleaginous badness; it's got Omega 3 and 6, and the right
proportion of saturated and unsaturated fats. As eggplants gobble up so
much oil, it makes sense to use a good one.
VARIATIONS ON THE THEME: Just substitute the eggplant with zucchini or
marrow. And no need to salt the vegetables in advance. I especially favor
the marrow option, as it is such a maligned and under-used squash.
Cuisine:
"Central Asia"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"Aug 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 1g Fat (4.5% calories
from fat); 19g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2
Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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