4 med. eggplants (1 kg total)
1 salt
1 oil for frying
2 medium onions, sliced
1 green pepper, seeded, sliced
2 large ripe tomatoes, peeled
1 salt
1/4 tsp hot chili pepper
1/4 cup water
CHAKAH (YOGURT SAUCE
2 cup chakah (drained yogurt)
2 garlic cloves (or more)
1 salt to taste
Directions
Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels. Pour
enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate. Place a layer of eggplant back
into the pan. Top with some sliced onion, green pepper rings and
tomato slices. Repeat using remaining ingredients and adding a little
salt and the chili pepper between layers. Pour in any remaining oil
from eggplant and onion and add the water. Cover and simmer gently
for 10-15 minutes until eggplant is tender. Combine chakah
ingredients and spread half of the sauce into base of serving dish.
Top with vegetables, lifting eggplant carefully to keep slices
intact. Leave some of the juices in the pan. Top vegetables with
remainder of chakah and drizzle vegetable juices over it. Serve with
Kabaub and Lawash (flat bread).
Servings: 6 servings
Bouranee Baunjaun ( Eggplant With Yoghurt Sau Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. However, sadly, these early cookbooks were just very basic pictorial recipes for meal preparation.
Continuing our culinary historical journey, we find a couple of interesting cookery books published in the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is popular today, but rather accounts of the types of food cooked for the rich and powerful. When we get to the 20th century, cook books are increasing in popularity as a result of higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Bouranee Baunjaun ( Eggplant With Yoghurt Sau recipe.
