Description
We are preparing the eggplant. This dish of Afghan cuisine, one of my favorites! Sounds like "Burani".
Ingredients
-
Eggplant
2 piece
-
Tomato
2 piece
-
Garlic
4 tooth
-
Vegetable oil
200 g
-
Cilantro
-
Pepper
1 piece
-
Turmeric
0.17 tsp
-
Yogurt
100 g
-
Salt
1 tsp
-
Mint
0.17 tsp
Cooking
Here's what you need for this dish. I have left a small inaccuracy, you have 2 tomatoes or tomato paste - teaspoon
Peel the eggplant, but leave the tails.
Tails only a little cut on the edge.
Cut along, approximately 7 mm thick.
Put in a bowl or colander, sprinkle with salt each layer. Allow to stand for 15 minutes to left bitterness.
See how "tired" my eggplants!
Now put the pan on a good fire. If the oil is boiling, the eggplant will take less oil. And our couple is sent on a clean towel to dry off.
Fry until Golden brown over high heat on both sides.
While frying the eggplant...
We will start preparing the other ingredients. Cut into slices tomatoes.
Grind the garlic and bell pepper cut into rings
In a pan put the tomatoes, oil is not absolutely required. Next, a layer of eggplant. And alternate layers.
On top of the dishes are beautifully put pepper, a few leaves of cilantro. Seasoned with turmeric and garlic.
And leave under the lid to simmer on low heat. Eggplant juice will start up ourselves, we just from time to time gently podrachivat the pan to avoid burning.
As they say, in less than 45 minutes, so they are ready - the smell, well, just indescribable!!!
Now in the sour cream or yogurt squeezing a clove of garlic and sprinkle with salt.
This mixture coat the plate.
Carefully lay the eggplant, sprinkle with the remnants of the yogurt mixture and sprinkle with dried mint. I really hope you like it!
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