Bouranee baunjaun( eggplant with yoghurt sauce )

 
             BOURANEE BAUNJAUN ( EGGPLANT WITH YOGHURT SAUCE )
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Med. eggplants (1 kg total)
                         Salt
                         Oil for frying
    2                    Medium onions -- sliced
    1                    Green pepper -- seeded, sliced
    2                    Large ripe tomatoes -- peeled
                         Salt
      1/4   ts           Hot chili pepper
      1/4   c            Water
                         -----CHAKAH (YOGURT SAUCE-----
    2       c            Chakah (drained yogurt)
    2                    Garlic cloves (or more)
                         Salt to taste
 
   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).
  
 
 
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