Best 2 Afghan Eggplant Recipes
**Afghan Eggplant: A Culinary Journey into Afghan Cuisine**
Embark on a tantalizing culinary adventure with Afghan eggplant, a delectable dish that captures the essence of Afghan cuisine. This savory and aromatic dish features tender eggplant slices, slow-cooked in a rich tomato-based sauce infused with a harmonious blend of spices, herbs, and zesty pomegranate molasses. Experience the perfect balance of flavors as the smoky notes of roasted eggplant mingle with the tangy sweetness of tomatoes, the earthy warmth of cumin and coriander, and the subtle hint of mint. Afghan eggplant is a versatile dish that can be enjoyed as a main course or as a flavorful side, accompanied by fluffy rice or warm Afghan bread. Dive into the vibrant world of Afghan cooking with our collection of recipes, each offering a unique take on this beloved dish. From the classic Afghan eggplant with its traditional blend of spices to innovative variations featuring roasted red peppers or tangy yogurt sauce, our recipes cater to every palate.
BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE
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.
Provided by Julesong
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
AFGHAN EGGPLANT
Categories Vegetable Casserole/Gratin Side Bake
Number Of Ingredients 14
Steps:
- Set the oven to broil.
- Slice ends off the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3 inch slices. Arrange slices on two baking sheets, drizzle with 1 tblspn of olive oil and sprinkle with 1/2 tsp of salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven.
- Turn oven heat to 375 degrees.
- In a medium pan, heat the remaining olive oil and saute the garlic. Add the remaining 1 tsp of salt, tumeric, curry, paprika, pepper, and tomato paste. Stir and cook for another minute.
- Add chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.
- Pour 1/3 of the liquit into a 9x2-inch baking dish and spread it across the bottom. Arrange half the eggplant on top of the sauce. Srinkle half the cilantro over the eggplant and then layer half the tomoato slices evenly on the eggplant.
- Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro and tomatoes.
- Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.
- Cover the dish tightly with aluminum foil and pace in the oven for 40 minutes. Remove the foil and cook another 5 minutes.
Tips:
- To achieve the best flavor, use ripe and firm eggplants. Look for eggplants with smooth, unblemished skin and a deep purple color. Avoid eggplants that are soft or have brown spots.
- To prevent the eggplant from absorbing too much oil, salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out the moisture from the eggplant and make it less likely to soak up oil.
- To get a crispy and flavorful eggplant, pan-fry the eggplant slices in a small amount of oil over medium-high heat. Cook the eggplant slices for 3-4 minutes per side, or until they are golden brown and tender.
- If you are short on time, you can also bake the eggplant slices in the oven. Preheat the oven to 400°F (200°C) and bake the eggplant slices for 15-20 minutes, or until they are tender and slightly browned.
- Serve the eggplant as a main course or a side dish. It can be paired with a variety of dishes, such as rice, grilled meats, or stews.
Conclusion:
Afghan eggplant is a delicious and versatile dish that can be enjoyed in many different ways. With its smoky flavor and tender texture, eggplant is a great addition to any meal. Whether you are looking for a main course or a side dish, Afghan eggplant is sure to please everyone at the table.
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