Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce

==Description==
Category:Persian Recipes
This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. :) It's a bit of work to put it together, but is not difficult and is worth it. 
===Ingredients===
* 1 large globe eggplant 
* salt 
* oil (for frying) 
* 2 teaspoons olive oil 
* 1 teaspoon butter or ghee 
* 1 large Onion, sliced thinly 
* 1/2 green bell pepper, seeded and sliced thinly (optional) 
* 1 pinch red pepper flakes, to taste 
* 1 (14-15 ounces) can chopped tomatoes, with juice 
* 1 cup strained yogurt (also known as yogurt cheese or "chakah") 
* 1/2 teaspoon crushed garlic, to taste 
* salt, to taste 
===Directions===
* Clean the peel of the Eggplant, then cut the stem off. 
* Cut into 1/2 inch thick slices (leaving the peel on). 
* Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels. 
* In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced Onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes. 
* Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the Eggplant slices on both sides until lightly browned. 
* As the Eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil. 
* Remove extra oil from the deep frying pan, then place one layer of Eggplant slices on the bottom of the pan. 
* Place a bit of cooked Onion on top of each slice; repeat with another layer of Eggplant and cooked Onion, until you're out of slices and Onion. 
* Pour the chopped tomatoes with their juice over the slices and Onion, careful to not dislodge the Onion too much. 
* Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit. 
* Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce. 
* When Eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce. 
===Other Links===
==See also==
Category: Persian Vegetarian 
Category:Vegetarian Category:Recipes
Category: Pan-fry Eggplant Recipes
Category: Eggplant Side Dish Recipes
Category:red pepper flakes Recipes
category:American eggplant Recipes
category:yogurt cheese Recipes
category:green pepper Recipes
category:sweet pepper Recipes
category:olive oil Recipes
category:Eggplant Recipes
category:tomato Recipes
category:butter Recipes
category:yogurt Recipes
category:garlic Recipes
category:Onion Recipes
category:salt Recipes
category:clarified butter Recipes
category:oil Recipes