Buranee Banjan
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium eggplants (about 1 pound each)
- Salt
- 8tablespoons olive oil
- 3medium onions, finely chopped
- 2large ripe tomatoes, peeled, seeded and sliced (or 4 or 5 large plum tomatoes)
- ¼teaspoon cayenne pepper or to taste
- Yogurt sauce (recipe below)
- Fresh mint, finely chopped or torn
- Nan or lavash bread for serving
Nutritional analysis per serving (8 servings)
214 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 4 grams protein; 785 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
To Serve
- Step 1
Spread half the yogurt sauce onto the bottom of a serving dish. Top with the vegetables, lifting stacks carefully. Top with the remainder of the yogurt, and drizzle with pan juices. Sprinkle with mint. Serve immediately, with nan or lavash.
- Step 2
Brush slices with 2 tablespoons of olive oil and arrange on cookie sheets. Broil until lightly browned, 2 to 3 minutes per side. (Don't cook the slices completely.)
- Step 3
In a deep 12-inch skillet, over medium heat, sauté the onions in 6 tablespoons of olive oil for 15 minutes, until reddish brown and juicy but not crisp. Remove to a plate with a slotted spoon.
- Step 4
Place 8 rounds of eggplant into the same skillet. Top with half of the chopped onion and tomato slices. Mix ¾ teaspoon salt and the cayenne in a cup; sprinkle ⅓ over the tomatoes. Repeat with another layer of eggplant and the remaining onions and tomatoes. Sprinkle with half the remaining cayenne mixture. Place an eggplant slice on top of each stack and sprinkle with remaining cayenne. Add ¼ cup water and cover skillet tightly. Simmer about 30 minutes.
Private Notes
Comments
1. Preheat broiler. Remove the stems from eggplant and cut crosswise into 1/2-inch slices. Select the 24 best slices (not the puffy ends) and discard the rest. Sprinkle slices liberally with salt, leave for 30 minutes, then dry well.
2. Brush slices with 2...
3. In a deep 12-inch skillet,...
4. Place 8 rounds of eggplant...
5. To serve: ...
The Yogurt Sauce doesn't show up here--but it was in the original recipe: Yogurt Sauce Ingredients • 2 cups plain whole milk yogurt • 2 garlic cloves, peeled and crushed or pushed through a garlic press • Pinch of salt Preparation 1. Place yogurt in cheesecloth or a muslin-lined strainer and drain over a bowl for 1 hour. Mix with garlic and salt to taste. YIELD 2 cups
Link to original article, with yogurt sauce and complete directions for preparation https://www.nytimes.com/2003/12/07/magazine/food-kebabing-along.html
The Yogurt Sauce doesn't show up here--but it was in the original recipe: Yogurt Sauce Ingredients • 2 cups plain whole milk yogurt • 2 garlic cloves, peeled and crushed or pushed through a garlic press • Pinch of salt Preparation 1. Place yogurt in cheesecloth or a muslin-lined strainer and drain over a bowl for 1 hour. Mix with garlic and salt to taste. YIELD 2 cups
I can figure it out, but the directions seem to be out of order.
1. Preheat broiler. Remove the stems from eggplant and cut crosswise into 1/2-inch slices. Select the 24 best slices (not the puffy ends) and discard the rest. Sprinkle slices liberally with salt, leave for 30 minutes, then dry well.
2. Brush slices with 2...
3. In a deep 12-inch skillet,...
4. Place 8 rounds of eggplant...
5. To serve: ...