Bouranee Baunjaun ( Eggplant with Yoghurt Sauce )
Submitted by CJ
Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minBouranee Baunjaun is one of Afghanistan’s most beloved eggplant dishes, and once you taste it, you’ll understand why.
Slices of eggplant are salted, fried golden, then layered with sweet onion rings, green pepper, and ripe tomatoes before simmering until silky tender.
The whole thing gets nestled into chakah, a garlicky drained yogurt sauce that cools every warm, smoky bite.
Traditionally served alongside kabab and lavash, this works just as beautifully as a vegetarian main with warm naan or pita.
Kitchen Tips
- Salting the eggplant for 30 minutes draws out bitterness and excess moisture for better frying
- Drain the yogurt through cheesecloth for at least an hour to get a thick, creamy chakah
- Don’t rush the layering: neat layers mean the eggplant holds its shape when you serve
- Save the pan juices and drizzle them over the finished dish for extra flavor
Ingredients
Directions
Cut the stems from eggplants and leave peel on.
Cut into slices 1 cm (½-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 to 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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