Bourani Baingan

This is a middle eastern recipe, to be specific, an “Afghani” recipe. There used to be an Afghani restaurant near our old house. Mr. Parveez and I loved the food they served. Beinf authentic Afghani, there rice pilaf would always be served garnished with shredded carrots, cashews and raisins and of course grilled Chicken / meat. But what we loved the most was the Bourani Baingan [pronounced as Bow-rani Bain-jan].

It was served as an appetizer with Afghaan bread called Noni. Bourani Baingan is dish made with eggplants cooked with tomatoes and garlic and served with whipped yogurt on top. I was so madly in love with that dish that loads of time I would give up my rice pilaf and chicken just to have that. And, just like that one fine day, the restaurant shut down for renovation and eventually opened up as a pizzeria. I believe the owner thought that pizza sells more than the Afghani food and preferred changing the business.

And, like they say, necessity is the mother of invention. Meanwhile, we found another Afghani restaurant and loved their food too but, we were deprived of our favorite Bourani Baingan. This is when I decided to follow my taste pallets and come up with the recipe. As I always say, trials and errors till I got it right. This recipe is a perfect dish for a weekend brunch or a perfect appetizer for a small in house party. It goes perfectly with Afghan Noni which you can find in the bread section. Unlike the popular belief of connecting Middle east food with only Non vegetarian food, both these dishes are vegetarian.

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Bourani Baingan

Eggplant cooked with tomatoes and garlic, garnished with Yogurt

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Cuisine

Middle Eastern

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 No. Eggplant Long purple ones
• 1/2 tsp Black seeds Kalonji
• 12 No. Garlic cloves mashed
• 6 No. Tomatoes sliced
• 5 tbsp olive oil
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Salt
• 1/2 cup Yogurt Mix 1/2 tsp sugar and whisk

Cuisine Middle Eastern Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 3 No. Eggplant Long purple ones 1/2 tsp Black seeds Kalonji 12 No. Garlic cloves mashed 6 No. Tomatoes sliced 5 tbsp olive oil 1/4 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp Salt 1/2 cup Yogurt Mix 1/2 tsp sugar and whisk

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Instructions

1. Boil the eggplants till they are slightly cooked. You can also fry the eggplant to cook them, but I prefer boiling so, it uses less oil. Boil them till they change color, around 10-12 minutes are enough.

   
2. Take oil in a pan. Add kalonji followed by garlic.

   
3. Once the garlic changes color, add the tomatoes followed by salt, red chili powder and turmeric powder.

   
4. Once the tomatoes are mushy, mash them a little more and add the boiled eggplants to them.

   
5. Add a little water, around 2-3 tbsp and cook till the oil separates.

   
6. Take it out on a serving dish and put the yogurt sparingly on it. Serve with Afghan noni.