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Bouranee Baunjan (Eggplant with Yoghurt Sauce)



Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium


4 medium eggplant
1 each salt
1 each vegetable oil
2 medium onions
1 each green bell peppers
seeded, sliced
2 large tomatoes
1 each salt
¼ teaspoon hot chili peppers
hot chili pepper
¼ cup water
2 cups yogurt
chakah, drained
2 each garlic cloves
1 x salt
to taste


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 until 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 to 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 8331% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 44mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 46%
Calcium 12% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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