Best 2 Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipes

**Boranee Baunjan: A Culinary Journey through Afghanistan's Eggplant Delights**

Embark on a tantalizing adventure into the heart of Afghan cuisine with Boranee Baunjan, a delectable dish that showcases the vibrant flavors and rich culinary heritage of Afghanistan. Boranee Baunjan is a symphony of tender eggplant, aromatic spices, and creamy yogurt sauce, creating a delightful balance of textures and flavors that will captivate your taste buds. This versatile dish can be enjoyed as a main course or as a flavorful side, and it's sure to become a favorite in your culinary repertoire.

**Explore the Diverse Recipes of Boranee Baunjan:**

1. **Classic Boranee Baunjan:** This traditional recipe captures the essence of Boranee Baunjan, featuring succulent eggplant stewed in a fragrant tomato-based sauce, topped with a velvety yogurt sauce.

2. **Boranee Baunjan with Spinach:** This variation introduces a burst of vibrant greens, as tender spinach is incorporated into the stewed eggplant, adding an extra layer of flavor and nutrition.

3. **Boranee Baunjan with Meat:** For meat lovers, this recipe combines succulent lamb or beef with the classic eggplant and yogurt sauce, creating a hearty and satisfying main course.

4. **Boranee Baunjan with Chickpeas:** This delightful recipe adds a touch of texture and protein with the inclusion of chickpeas, providing a wholesome and satisfying meal option for vegetarians and vegans alike.

5. **Boranee Baunjan with Bell Peppers:** The addition of colorful bell peppers to the stewed eggplant creates a visually appealing and flavorful dish, adding a sweet and smoky dimension to the overall taste profile.

Each recipe offers unique nuances and culinary delights, allowing you to explore the versatility of Boranee Baunjan and discover your favorite variation of this Afghan classic.

Here are our top 2 tried and tested recipes!

BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce image

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

Ingredients

1 large globe eggplant
salt
oil (for frying)
2 teaspoons olive oil
1 teaspoon butter or 1 teaspoon 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 ounce) 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

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.

BOURANEE BAUNJAN AFGHAN EGGPLANT WITH YOGURT SAUCE RECIPE

Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipe image

This is an afghanistan recipe. It's delish. It is time consuming although easy cooking method. Hope you enjoy. http://www.afghan-network.net/Cooking/

Provided by Jencathen

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 medium 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 tablespoon hot chili pepper
1/4 cup water
2 cups yogurt (drained overnight)
garlic clove (or more)
salt

Steps:

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.
To make the chakah. You first need to drain the yogurt over night. Buy a cheese cloth. You can find at Wal-Mart in the craft section, Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth.
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).

Nutrition Facts : Calories 177.8, Fat 3.6, SaturatedFat 1.9, Cholesterol 10.6, Sodium 51.5, Carbohydrate 34, Fiber 14.4, Sugar 17.3, Protein 8.1

Tips:

To ensure the best flavor, use ripe and tender eggplants. Look for eggplants that are firm and free of blemishes.
To prevent the eggplant from absorbing too much oil, slice it thinly and fry it in small batches.
If you don't have a meat grinder, you can finely chop the meat by hand.
To make the yogurt sauce more flavorful, use full-fat yogurt and add a variety of herbs and spices, such as mint, cilantro, garlic, and cumin.
Serve the dish immediately after it is prepared, while the eggplant is still crispy and the yogurt sauce is cold and refreshing.

Conclusion:

Bauranee Baunjan is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant and cooked meat, and it is also a healthy and affordable option. The combination of crispy eggplant, savory meat, and tangy yogurt sauce is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give Bauranee Baunjan a try. You won't be disappointed!