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 feasible to trace the history of written cooking instructions way back into history, in truth as far back into recorded history as the early Egyptians, and maybe even further. However, sadly, these early cook books were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his works, he describes how the meals were split into starters, entrees and afters, something we still use today. Additionally, he tells us how the Romans were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices was responsible for a surge in manuscripts on cookery, most of which still exist in private cookery archives. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Bouranee Baunjan (Eggplant With Yoghurt Sauce recipe.
