Bouranee Baunjan

Description
Eggplant with yoghurt sauce

Ingredients

 * 4 medium eggplants
 * salt
 * oil
 * 2 medium onions sliced
 * 1 green pepper seeded and sliced
 * 2 large ripe tomatoes peeled
 * salt
 * ¼ teaspoon hot chile peppers
 * ¼ cup water
 * 2 cups chakah drained yogurt
 * 2 cloves garlic
 * 1 salt to taste

Directions

 * 1) Cut the stems from the eggplants and leave peel.
 * 2) Slice into 1 cm pieces.
 * 3) Spread on a tray and sprinkle slices liberally with salt.
 * 4) Leave for 30 minutes, then dry well with paper towels.
 * 5) Pour enough oil into skillet with a lid, to cover base well.
 * 6) Fry eggplant until lightly browned on each side.
 * 7) Do not cook completely.
 * 8) Lift onto a plate.
 * 9) Add more oil as required for remaining slices.
 * 10) As oil drains out of eggplant, return this to the pan and add onions.
 * 11) Fry gently till translucent.
 * 12) Remove to another plate.
 * 13) Place a layer of eggplant back into the pan.
 * 14) Top with some sliced onion, green pepper rings and tomato slices.
 * 15) Repeat using remaining ingredients and adding a little salt and the chili between layers.
 * 16) Pour in any remaining oil from the eggplant.
 * 17) Add onion and water, cover and simmer gently for 10 – 15 minutes.
 * 18) Combine chakah ingredients and 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 and drizzle the remaining juices over it.
 * 22) Serve with flat bread.