Buranee Banjan

• 4 medium eggplants (about 1 pound each)
• Salt
• 8 tablespoons olive oil
• 3 medium onions, finely chopped
• 2 large ripe tomatoes, peeled, seeded and sliced (or 4 or 5 large plum tomatoes)
• 1/4 teaspoon cayenne pepper or to taste
• Yogurt sauce (recipe below)
• Fresh mint, finely chopped or torn
• Nan or lavash bread for serving

1. Spread half the yogurt sauce onto the bottom of a serving dish.
2. Top with the vegetables, lifting stacks carefully.
3. Top with the remainder of the yogurt, and drizzle with pan juices.
4. Sprinkle with mint.
5. Serve immediately, with nan or lavash.

eggplants, salt, olive oil, onions, tomatoes, cayenne pepper, yogurt sauce, fresh mint, bread

Taken from cooking.nytimes.com/recipes/1750 (may not work)