Bouranee Baunjan (Eggplant With Yoghurt Sauce Recipe

• 4 med Eggplants
• 1 x Salt
• 1 x Oil
• 2 med Onions, sliced
• 1 x Green Pepper, seeded, sliced
• 2 lrg Ripe Tomatoes, peeled
• 1 x Salt
• 1/4 tsp Warm Chili Pepper
• 1/4 c. Water
• 2 c. Chakah, Liquid removed Yogurt
• 2 x Garlic Cloves
• 1 x Salt to Taste

1. Cut the stems from the eggplants & leave peel.
2. Slice into 1 cm pcs.
3. Spread on a tray & sprinkle slices liberally with salt.
4. Leave for 30 min, then dry well with paper towels.
5. Pour sufficient oil into skillet with a lid, to cover base well.
6. Fry eggplant till lightly browned on each side.
7. Don't cook completely.
8. Lift onto a plate.
9. Add in more oil as required for remaining slices.
10. As oil drains out of eggplant, return this to the pan & add in onions.
11. Fry gently until translucent/soft.
12. Remove to another plate.
13. Place a layer of eggplant back into the pan.
14. Top with some sliced onion, green pepper rings & tomato slices.
15. Repeat using remaining ingredients & adding a little salt & the chili between layers.
16. Pour in any remaining oil from the eggplant.
17. Add in onion & water, cover & simmer gently for 10-15 min.
18. Combine chakah ingredients & spread half the sauce into base of serving dish.
19. Top with vegetables, lifting eggplant gently to keep slices intact.
20. Leave some of the juices in the pan.
21. Top vegetables with the rest of the chakah & drizzle the remaining juices over it.
22. Serve with flat bread.

eggplants, salt, oil, onions, green pepper, tomatoes, salt, chili pepper, water, chakah, garlic, salt

Taken from cookeatshare.com/recipes/bouranee-baunjan-eggplant-with-yoghurt-sauce-89483 (may not work)