Bouranee Baunjan (Eggplant with Yoghurt Sauce)

83 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	medium	eggplants
1	each	salt
1	each	vegetable oil
2	medium	onions	sliced
1	each	green bell pepper	seeded, sliced
2	large	tomatoes	peeled
1	each	salt
1/4	teaspoon	hot chili peppers	hot chili pepper
1/4	cup	water
2	cups	yogurt	chakah, drained
2	each	garlic cloves
1	x	salt	to taste

Directions

Cut the stems from the eggplants and leave peel.

Slice into 1 cm pieces.

Spread on a tray and sprinkle slices liberally with salt.

Leave for 30 minutes, then dry well with paper towels.

Pour enough oil into skillet with a lid, to cover base well.

Fry eggplant until lightly browned on each side.

Do not cook completely.

Lift onto a plate.

Add more oil as required for remaining slices.

As oil drains out of eggplant, return this to the pan and add onions.

Fry gently till translucent.

Remove to another plate.

Place a layer of eggplant back into the pan.

Top with some sliced onion, green pepper rings and tomato slices.

Repeat using remaining ingredients and adding a little salt and the chili between layers.

Pour in any remaining oil from the eggplant.

Add onion and water, cover and simmer gently for 10-15 minutes.

Combine chakah ingredients and spread half the sauce into base of serving dish.

Top with vegetables, lifting eggplant gently to keep slices intact.

Leave some of the juices in the pan.

Top vegetables with the rest of the chakah and drizzle the remaining juices over it.

Serve with flat bread.

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Nutrition Facts

Serving Size 212g

Amount per Serving

Calories 83 31% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 44mg	2%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	7%
Sugars 7.0g
Protein 4.0g	8%

Vitamin A	13%		Vitamin C	46%
Calcium	12%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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