Bouranee Baunjan Afghan Eggplant with Yogurt Sauce
Experience the rich and comforting flavors of Afghanistan with Bouranee Baunjan, a classic Afghan eggplant dish paired with a creamy garlic yogurt sauce. This recipe features tender fried eggplant slices layered with a fragrant tomato-based sauce infused with turmeric, coriander, and paprika, creating a medley of bold, aromatic spices. Topped with smooth, garlicky yogurt and garnished with fresh mint, this dish offers a beautiful balance of tangy, savory, and earthy notes. Perfectly suited as a vegetarian main course or side dish, Bouranee Baunjan pairs wonderfully with warm naan bread or fluffy basmati rice. With easy-to-follow steps and a combination of simple yet flavorful ingredients, this recipe is an irresistible addition to your dinner table.
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Recipe Information
Ingredients
- 3 eggplants (medium-sized)
- 2 teaspoons salt
- 0.5 cup vegetable oil (for frying)
- 1 onion (medium-sized, finely chopped)
- 4 garlic cloves (minced)
- 4 tomatoes (large, chopped)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon black pepper (freshly ground)
- 1.5 cups plain yogurt
- 1 garlic clove (minced, for yogurt sauce)
- 2 tablespoons fresh mint leaves (chopped, for garnish)
Instructions
Slice the eggplants into 1/2-inch-thick rounds and sprinkle both sides with 1 teaspoon of salt. Let them sit for 15-20 minutes to release excess moisture, then pat them dry with paper towels.
Heat the vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and set them aside on a plate lined with paper towels to drain excess oil.
In the same skillet, use 2 tablespoons of the oil and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped tomatoes, turmeric, coriander, paprika, and black pepper. Add 1 teaspoon of salt and let the sauce simmer for 10 minutes, stirring occasionally, until the tomatoes break down and form a rich sauce.
Layer the fried eggplants over the tomato mixture. Cover the skillet and let everything cook together on low heat for 10 minutes, allowing the flavors to meld.
In a small bowl, whisk together the plain yogurt, minced garlic (for the yogurt sauce), and a pinch of salt until smooth.
To serve, spread half of the garlic yogurt on a serving plate. Carefully layer the eggplant and tomato mixture over the yogurt. Drizzle the remaining yogurt on top and garnish with chopped fresh mint.
Serve warm or at room temperature with naan or rice. Enjoy!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 60.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 849 mg | 65% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
