Afghan Bouranie

Afghan Bouranie
By Sahar Razi
Twitter @SaharRazi
For two people – total cooking time – over an hour.


3 aubergines
1 red or green pepper
2-3 large onions if you are making a larger portion – add more onion
400g tin of tomatoes
50g tomato paste
250g Greek style soy yogurt
Lebanese bread (thin and round pockets) (I cut these up into quarter triangles)
3 cloves of garlic
1 fresh chilli
1 teaspoon of salt
1 teaspoon of pepper
Sunflower oil
Olive oil
Dried mint


Sauce (cooking time 25 minutes)
1. Chop the onions and then fry them with olive oil on low heat until golden and soft. Add a tin of plum tomatoes and then mash them up. Add a quarter of a tube of tomato paste and half a cup of water. Add salt, pepper and chilli.
2. Then simmer on the lowest heat for at least 20 minutes. Taste for flavour, add more salt and pepper where necessary.

Aubergine (cooking time 20 minutes)
3. Chop the washed aubergines and pepper into rounds about 2-3cm thick. Discard ends.
4. Prepare a plate with paper towels to absorb the oil.
5. Heat about one tablespoon of sunflower oil in a large frying pan over medium-high heat. Then add a sprinkling of salt (this stops the oil splattering everywhere).
6. Add one layer of aubergine. Lower the temperature. The oil will immediately absorb the aubergine. This is ok, but keep frying the aubergine until it is golden on one side. Then flip the aubergine and fry on the other side. Again add a sprinkling of salt to the aubergine. You will notice that the skin of the aubergines changes colour and also shrinks. I usually flip one more time until both sides are golden.
7. Repeat this frying process until you have fried all the aubergine. Now fry the pepper in the same way.

Casserole dish (baking time 30 minutes)
8. Use a rectangle casserole dish. Spoon some sauce on the bottom of the dish until you have covered the surface. Add a layer of aubergine. Add a layer of sauce. Repeat until you have used all the aubergine.
9. Then decoratively put the pepper on the top. Cover with foil and bake at 180 degrees Celsius for about 30 minutes. Take it out at 15 minutes and check. The sauce should be simmering. Let rest about 10 minutes before serving.

10. Mix the yogurt with the crushed garlic. Then add a sprinkle of salt. Put 3/4 of the yogurt on a platter and smooth it out all over the platter.
11. Then add all of the aubergine and sauce in sections over the platter. Put the pepper on the top again in a decorative manner. Put the remaining yogurt/garlic mix on dollops over the platter.
12. Sprinkle dried mint all over the platter.


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