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Bouranee Baunjaun ( Eggplant with Yoghurt Sauce )



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


4 medium eggplant
1 x salt
1 x vegetable oil
for frying
2 medium onions
1 each green bell peppers
seeded, sliced
2 large tomatoes
ripe, peeled
1 x salt
¼ teaspoon hot chili peppers
¼ cup water
Chakah (yogurt sauce)
2 cups yogurt
2 each garlic cloves
1 x salt
to taste


Cut the stems from eggplants and leave peel on.

Cut into slices 1 cm (½-inch) thick.

Spread on a tray and sprinkle slices liberally with salt.

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

Pour enough oil into a deep frying pan (with lid to fit) to cover base well.

Fry eggplant until lightly browned on each side. Do not cook completely.

Lift onto a plate when browned. Add more oil to pan as required for remaining slices.

As oil drains out of eggplants on standing, return this to the pan and add onion.

Fry gently until transparent.

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 pepper between layers.

Pour in any remaining oil from eggplant and onion and add the water.

Cover and simmer gently for 10 to 15 minutes until eggplant is tender.

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

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

Leave some of the juices in the pan.

Top vegetables with remainder of chakah and drizzle vegetable juices over it.

Serve with Kabaub and Lawash (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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