Bouranee Baunjan

==Description==
Eggplant with yoghurt sauce
==Ingredients==
* 4 medium eggplants
* salt
* oil
* 2 medium onions sliced
* 1 green pepper seeded and sliced
* 2 large ripe tomatoes peeled
* salt
* ¼ teaspoon hot chile peppers
* ¼ cup water
=== Chakah ===
* 2 cups drained yogurt
* 2 cloves garlic
* salt to taste
==Directions==
# Cut the stems from the eggplants and leave peel.
# Slice into 1 cm pieces.
# Spread on a tray and 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 and 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 and tomato slices.
# Repeat using remaining ingredients and adding a little salt and the chile between layers.
# Pour in any remaining oil from the eggplant.
# Add onion and water, cover and simmer gently for 10 – 15 minutes.
# Combine chakah ingredients and 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 and drizzle the remaining juices over it.
# Serve with flat bread.
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Category:Afghan Vegetarian
Category:Tajikistani Vegetarian
Category:Tomato Recipes
Category:Chile pepper Recipes
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Recipes that need photos
Category:Yogurt Recipes
Category:Onion Recipes