4 each medium eggplants
1 each salt
1 each oil
2 each medium onions, sliced
1 each green pepper, seeded, sliced
2 each large ripe tomatoes, peeled
1 each salt
1/4 tsp hot chili pepper
1/4 cup water
2 cup chakah, drained yogurt
2 each garlic cloves
1 each salt to taste
Directions
Cut the stems from the eggplants & leave peel. Slice into 1 cm
pieces. Spread on a tray & sprinkle slices liberally with salt. Leave
for 30 minutes, then dry well with paper towels. Pour enough oil into
skillet with a lid, to cover base well. Fry eggplant until lightly
browned on each side. Do not cook completely. Lift onto a plate. Add
more oil as required for remaining slices. As oil drains out of
eggplant, return this to the pan & add onions. Fry gently till
translucent. Remove to another plate. Place a layer of eggplant back
into the pan. Top with some sliced onion, green pepper rings & tomato
slices. Repeat using remaining ingredients & adding a little salt &
the chili between layers. Pour in any remaining oil from the
eggplant. Add onion & water, cover & simmer gently for 10-15
minutes. Combine chakah ingredients & spread half the sauce into base
of serving dish. Top with vegetables, lifting eggplant gently to
keep slices intact. Leave some of the juices in the pan. Top
vegetables with the rest of the chakah & drizzle the remaining juices
over it. Serve with flat bread.
Servings: 6 servings
Bouranee Baunjan (Eggplant With Yoghurt Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes far back into distant history, at least as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks used many aromatic flavors, including a few you will know like bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new culinary innovations created a surge in books on cookery, some of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, cooking books are starting to become popular mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Bouranee Baunjan (Eggplant With Yoghurt Sauce recipe.
