Eggplant And Yogurt Spread Borani E Bâdenjân Food

BORANI BANJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Steps:

• Take yogurt in a bowl and whisk it. Add grated garlic to it and mix. Keep it in the fridge while you cook the eggplants.
• Cut the eggplants into thin slices. You can remove the outer covering of the eggplant if you want.
• Heat oil in a pan on medium flame. Once hot, add the eggplants slices and fry till they are golden brown in color. Do not over-fry it else the slices will become very soggy, you still want it little firm in the center.
• Place the eggplants slices on a kitchen towel to drain excess oil. Set aside.
• In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden brown in color.
• In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden brown in color.
• Add the tomatoes, turmeric powder, cayenne pepper, salt and cook till tomatoes become soft and mushy. This will take 6-7 minutes.
• Next add the fried eggplants, around 1/4 cup of water and cover and cook at low heat for around 10 minutes.Switch off the flame.
• To serve, take a plate and put half of the yogurt sauce. Then place the tomato sauce and eggplants over it and finally pour the remaining yogurt sauce on top of the eggplants and sprinkle lots of dried mint.
• Serve with kabuli pulao, pita bread or naan.

EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)

Steps:

• Preheat the broiler to high.
• Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
• Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
• Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.

BORANI-E BADEMJAN (PERSIAN EGGPLANT AND YOGURT DIP)

Steps:

• Bake eggplants whole on a baking sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel eggplant and place in a colander to drain.
• In a skillet, sauté onions in oil for 10 minutes over medium heat. Add garlic, walnuts and spices and sauté for an additional 2 minutes. Remove from the heat and add yogurt, mint and lime juice; set aside.
• In a food processor, roughly purée eggplant with onion mixture until most of the dip is puréed with some pieces of eggplant and onion still visible. Add salt, to taste. Transfer to a serving bowl and garnish with chives. Serve with flatbread.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Prick eggplants all over with a fork and place on the baking sheet.
• Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
• Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
• Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
• Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
• Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
• Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
• In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
• Can be made in advance and stored in refrigerator.

BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

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.