Eggplant Burani
From “Afghan Food & Cookery,” by Helen Saberi (Hippocrene International Cookbooks, 2000). Serves 4.
Ingredients
2-3 large eggplants
Vegetable oil for frying
1 medium onion, finely chopped
1-2 medium tomatoes, thinly sliced
1 green pepper, finely sliced in rings
1/4-1/2 teaspoon red pepper flakes
Salt
16 ounces strained plain yogurt
2 cloves garlic, peeled and crushed
2 teaspoons dried mint
Directions
Peel the eggplants and slice them into rounds about 1/4- to 1/2-inch thick. Heat plenty of vegetable oil in a frying pan (eggplants soak up a lot of oil) and fry as many slices of the eggplant as possible in one layer. Fry on both sides until brown. Remove from the pan and drain on absorbent paper towels. Repeat with the remaining slices, adding more oil as necessary.
Fry the chopped onions in a little oil until reddish-brown. Slice the tomatoes. Arrange the eggplants, tomatoes, sliced pepper and onions in layers in a pan, sprinkling each layer with a little salt and a little red pepper. Add 2 to 3 tablespoons of water, cover the pan with a lid and simmer over a low heat for about 30 minutes.
Meanwhile combine the strained yogurt, the crushed garlic, a little salt and the dried mint. Put half of the yogurt on a warm serving dish. Carefully remove the eggplants from the pan with a spatula and arrange them on the yogurt. Dot the rest of the yogurt on top and sprinkle on any remaining sauce (but not the oil) from the eggplants. Serve with naan or rice.
