Eggplant with garlic yogurt sauce - All that's Jas

Eggplant with Garlic Yogurt Sauce – Bouranee Baunjan

This recipe for Bouranee Baunjan  – eggplant with garlic yogurt sauce was on a back-burner for years, until I stumbled across it just the other day. That’s what happens when you don’t save all your recipes in one place.

I have to admit – I didn’t think this dish will taste much different than other eggplant dishes, but I was wrong. This Afghani dish is absolutely scrumptious. The eggplant slices are first baked, then cooked in a piquant tomato sauce and served topped with garlicky yogurt. If I were a vegetarian, this is a dish I’d serve for holidays. It’s that good!

Eggplant with Garlic Yogurt Sauce – Bouranee Baunjan

Eggplant with garlic yogurt sauce - All that's Jas

Making this eggplant dish is a bit involved, but not difficult at all and well worth it. It is especially delicious with Kurdish rice, but you can serve it with regular rice or pita bread to soak up the juices and garlic yogurt sauce. Give it a try, you’ll love it. Ask my husband who generally dislikes eggplant.

In the past years, I learned to love it and as you can see here, often enjoy it as a main dish, side dish and an appetizer.

Scrumptious Afghani eggplant dish served with garlicky yogurt. #eggplant #aubergine… Click To Tweet

Ingredients:
Serves 2-3

2 medium Eggplants
1 large ripe Tomato, chopped
1 tablespoon Tomato Paste
1 large Onion, sliced thin
½ teaspoon Coriander
½ teaspoon Turmeric
Salt
½ teaspoon black Pepper
Pinch of Red Pepper Flakes (optional)
¼ cup Water
Olive oil

1 cup firm, plain Yogurt (Greek style)
2 cloves Garlic
Salt to taste
Chopped fresh Cilantro, Parsley or Mint, for garnish

Directions:

Preheat oven to 400 degrees Fahrenheit.

Rinse eggplants, cut the stems off and peel into strips. Cut into ½-inch-thick slices. Spread slice on a flat surface or tray and sprinkle generously with salt. Leave for 30 minutes then rinse and pat dry with paper towels.

Meanwhile, peel the garlic, crush and place on a piece of aluminum foil. Sprinkle with salt and drizzle with a ½ teaspoon of olive oil. Wrap the foil around garlic.

Place eggplant slices on a large (or two medium), greased baking sheet. Drizzle with olive oil. Place the garlic pouch on the sheet, between the eggplant slices. Bake the eggplant and garlic for 20-30 minutes or until eggplant is lightly browned. Don’t worry if your thinner slices are dry, they will absorb the sauce later in the process.

In a medium saucepan heat one tablespoon oil over medium-high heat. Sauté sliced onions until browned and slightly caramelized, then stir in red pepper flakes, if using. Remove onions from the pan with a slotted spoon.

Place tomatoes in the same pan and cook until they break down, about 8 minutes. Add tomato paste, water, turmeric, coriander, pepper and salt to taste. Cook the sauce over medium-low heat for 15 minutes or until it begins to thicken.

Layer half of eggplant slices in an 8-inch square baking dish or a loaf pan. Top the eggplant with half of the onions and half of the tomato sauce. Repeat with remaining ingredients.

Cover with aluminum foil and place in a preheated 350-degree oven for 30 minutes. Uncover and bake 15 minutes longer, to reduce the excess liquid.

Combine yogurt, mashed garlic cloves, and a pinch of salt. Top eggplant with yogurt. Sprinkle with cilantro, parsley or mint. Serve with fresh pita bread or Kurdish rice.

Eggplant with garlic yogurt sauce - All that's Jas

Eggplant with garlic yogurt sauce - All that's Jas

Eggplant with garlic yogurt sauce - All that's Jas

Eggplant with Garlic Yogurt Sauce – Bouranee Baunjan

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours

Eggplant with Garlic Yogurt Sauce – Bouranee Baunjan

Falling in love with eggplant is easy with this scrumptious Afghani dish served with garlicky yogurt.

Ingredients

  • 2 medium Eggplants
  • 1 large ripe Tomato, chopped
  • 1 tablespoon Tomato Paste
  • 1 large Onion, sliced thin
  • ½ teaspoon Coriander
  • ½ teaspoon Turmeric
  • Salt
  • ½ teaspoon black Pepper
  • Pinch of Red Pepper Flakes (optional)
  • ¼ cup Water
  • Olive oil
  • 1 cup firm, plain Yogurt (Greek style)
  • 2 cloves Garlic
  • Salt to taste
  • Chopped fresh Cilantro, Parsley or Mint, for garnish

Directions

Preheat oven to 400 degrees Fahrenheit.

Rinse eggplants, cut the stems off and peal into strips. Cut into ½-inch-thick slices. Spread slice on a flat surface or tray and sprinkle generously with salt. Leave for 30 minutes then rinse and pat dry with paper towels.

Meanwhile, peal the garlic, crush and place on a piece of aluminum foil. Sprinkle with salt and drizzle with ½ teaspoon of olive oil. Wrap the foil around garlic.

Place eggplant slices on a large (or two medium), greased baking sheet. Drizzle with olive oil. Place the garlic pouch on the sheet, between the eggplant slices. Bake the eggplant and garlic for 20-30 minutes or until eggplant is lightly browned. Don't worry if your thinner slices are dry, they will absorb the sauce later in the process.

In a medium saucepan heat one tablespoon oil over medium high heat. Sauté sliced onions until browned and slightly caramelized, then stir in red pepper flakes, if using. Remove onions from the pan with a slotted spoon.

Place tomatoes in the same pan and cook until they break down, about 8 minutes. Add tomato paste, water, turmeric, coriander, pepper and salt to taste. Cook the sauce over medium-low heat for 15 minutes or until it begins to thicken.

Layer half of eggplant slices in an 8-inch square baking dish or a loaf pan. Top the eggplant with half of the onions and half of the tomato sauce. Repeat with remaining ingredients.

Cover with aluminum foil and place in a preheated 350-degree oven for 30 minutes. Uncover and bake 15 minutes longer, to reduce the excess liquid.

Combine yogurt, mashed garlic cloves and pinch of salt. Top eggplant with yogurt. Sprinkle with cilantro, parsley or mint. Serve with fresh pita bread or Kurdish rice.

http://all-thats-jas.com/2015/11/eggplant-with-uranee-baunjan.html

This recipe is featured on Tickle My Tastebuds

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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14 Comment

  1. […] favorite vegetable recipe? Do you like eggplants? You might like these recipes: eggplant caponata, bouranee baunjan, roasted eggplant fan or a classic eggplant […]

  2. Reply
    Mollie
    December 3, 2015 at 11:54 pm

    I have a bit of a hard time with eggplant, but the flavors and presentation make it look out of this world delicious! Thanks for sharing this to Throwback Thursday and I’ve pinned it to our board! https://www.pinterest.com/dadwhats4dinner/throwback-thursday/
    Mollie recently posted…Throwback ThursdayMy Profile

    1. Reply
      allthatsjas
      December 4, 2015 at 1:08 pm

      I used to hate until I learned how to remove its bitterness. Let it sit salted, rinse and dry. Hope you’ll give it a try one day 🙂 Thanks for stopping in.

  3. Reply
    Jennifer
    December 1, 2015 at 10:07 am

    Wow, Jas, this sounds soooo good! Thanks for sharing at My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      December 1, 2015 at 1:07 pm

      It really is yummy! Thank you, Jennifer 😀

  4. […] Bouranee Baunjan by All That’s Jas […]

  5. Reply
    Joy @ Joy Love Food
    November 27, 2015 at 7:01 pm

    I love eggplant, this sounds like a wonderful preparation, pinning to try soon! Thanks for sharing at What’d You Do This Weekend?!
    Joy @ Joy Love Food recently posted…What’d You Do This Weekend? #44My Profile

    1. Reply
      allthatsjas
      November 29, 2015 at 4:49 pm

      Thanks, Joy! So nice of you to always visit 🙂

  6. Reply
    Caroline @ Shrinking Single
    November 25, 2015 at 3:42 pm

    Was just thinking this morning I need to eat more vegetarian meals. This looks delicious. I love eggplant and the spices are some of my favourites.
    Caroline @ Shrinking Single recently posted…Unstuck Salisbury SteakMy Profile

    1. Reply
      allthatsjas
      November 25, 2015 at 8:13 pm

      Well, good! I hope you’ll try it. It really is delicious 🙂 Thanks for stopping in!

  7. Reply
    Helen Fern
    November 24, 2015 at 11:15 pm

    This is a pretty dish and looks delicious! Thanks for sharing on What’s for Dinner linky party!
    Helen Fern recently posted…Thanksgiving RecapMy Profile

    1. Reply
      allthatsjas
      November 25, 2015 at 10:04 am

      Thanks for hosting, Helen!

  8. Reply
    jasna
    November 23, 2015 at 8:52 am

    Eggplant is one of my favourite veggies…Lijep pozdrav iz bosne!

    1. Reply
      allthatsjas
      November 23, 2015 at 11:33 am

      Oooh, otisla na zimske radosti? Uzivaj Jasna i pozdravi mi Bosnu 😀

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