Bouranee Baunjan

Serves 6

• 4 Medium eggplants (1 kg total)
• Salt
• Oil for frying
• 2 Medium onions; sliced
• 1 Green pepper; seeded, sliced
• 2 Large ripe tomatoes; peeled Salt
• 1/4 tablespoons of Hot chili pepper
• 1/4 cup of Water

Chakah (Yogurt Sauce)

• 2 cup Chakah (drained yogurt)
• 2 Garlic cloves (or more)
• Salt to taste

Cut the stems from eggplants and leave peel on. Cut into slices 1cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberallywith salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to coverbase well. Fry eggplant until lightly browned on each side. Do notcook completely. Lift onto a plate when browned. Add more oil to panas required for remaining slices. As oil drains out of eggplants onstanding, return this to the pan and add onion. Fry gently untiltransparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some slicedonion, green pepper rings and tomato slices. Repeat using remainingingredients and adding a little salt and the chili pepper betweenlayers. Pour in any remaining oil from eggplant and onion and add thewater. Cover and simmer gently for 10-15 minutes until eggplant istender.
Combine chakah ingredients and spread half of the sauce into baseof serving dish. Top with vegetables, lifting eggplant carefully tokeep slices intact. Leave some of the juices in the pan. Topvegetables with remainder of chakah and drizzle vegetable juices overit. Serve with Kabaub and Lawash (flat bread).