Best 2 Afghan Eggplant Recipes

Known for its unique blend of flavors and spices, Afghan eggplant is a delectable dish that promises a culinary journey like no other. Originating from the heart of Afghanistan, this dish has captivated taste buds far and wide with its smoky, tangy, and aromatic profile. If you're seeking a flavorful adventure, embarking on a culinary expedition to discover the best recipe for Afghan eggplant is a must. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the vibrant world of Afghan eggplant, unveiling the secrets to creating a dish that will tantalize your taste buds and transport you to the vibrant streets of Kabul.

Here are our top 2 tried and tested recipes!

BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce image

This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. :) It's a bit of work to put it together, but is not difficult and is worth it.

Provided by Julesong

Categories Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large globe eggplant
salt
oil (for frying)
2 teaspoons olive oil
1 teaspoon butter or 1 teaspoon ghee
1 large onion, sliced thinly
1/2 green bell pepper, seeded and sliced thinly (optional)
1 pinch red pepper flakes, to taste
1 (14 -15 ounce) can chopped tomatoes, with juice
1 cup strained yogurt (also known as yogurt cheese or "chakah")
1/2 teaspoon crushed garlic, to taste
salt, to taste

Steps:

Clean the peel of the eggplant, then cut the stem off.
Cut into 1/2 inch thick slices (leaving the peel on).
Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes.
Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the eggplant slices on both sides until lightly browned.
As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan.
Place a bit of cooked onion on top of each slice; repeat with another layer of eggplant and cooked onion, until you're out of slices and onion.
Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much.
Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
When eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce.

AFGHAN EGGPLANT

Afghan Eggplant image

Categories Vegetable Casserole/Gratin Side Bake

Number Of Ingredients 14

Ingredients

2 tablespoon olive oil, divided
1 1/2 teaspoon Kosher salt, divided
3 tomatoes, cut in 1/3 inch slices
8 clove garlic, minced
1 teaspoon ground tumeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon black pepper
2 1/2 tablespoon tomato paste
1 1/2 cup chicken broth
1 cup fresh cilantro
1 cup Greek yogurt
1 teaspoon garlic salt
2 eggplant, 2 med Italian or 4 Chinese

Steps:

Set the oven to broil.
Slice ends off the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3 inch slices. Arrange slices on two baking sheets, drizzle with 1 tblspn of olive oil and sprinkle with 1/2 tsp of salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven.
Turn oven heat to 375 degrees.
In a medium pan, heat the remaining olive oil and saute the garlic. Add the remaining 1 tsp of salt, tumeric, curry, paprika, pepper, and tomato paste. Stir and cook for another minute.
Add chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.
Pour 1/3 of the liquit into a 9x2-inch baking dish and spread it across the bottom. Arrange half the eggplant on top of the sauce. Srinkle half the cilantro over the eggplant and then layer half the tomoato slices evenly on the eggplant.
Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro and tomatoes.
Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.
Cover the dish tightly with aluminum foil and pace in the oven for 40 minutes. Remove the foil and cook another 5 minutes.

Tips:

To ensure the eggplant doesn't absorb too much oil, slice it thinly and fry it in batches.
Soak the eggplant slices in salted water for 30 minutes before frying to reduce bitterness.
If you don't have a deep fryer, you can shallow fry the eggplant slices in a large skillet with a little oil.
Be careful not to overcrowd the pan when frying the eggplant, or it will not cook evenly.
Once the eggplant slices are fried, drain them on paper towels to remove excess oil.
You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days.
Serve the eggplant with rice, flatbread, or your favorite side dish.

Conclusion:

Afghan Eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. The combination of fried eggplant, tangy tomato sauce, and aromatic spices creates a flavor-packed dish that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for busy weeknight meals or special occasions. So next time you're looking for a new and exciting dish to try, give Afghan Eggplant a try!