Рецепт Eggplant With Yogurt Sauce (Bouranee Baunjaun)
by Global Cookbook

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Ингредиенты

2 c. (500 ml) plain yogurt
2 x -3 cloves garlic, crushed Salt and freshly grnd pepper to taste
4 med eggplants (aubergines), about 2 lbs (900 g), unpeeled and cut into 1/2-inch (1 cm) slices Salt Vegetable oil for frying
2 med onions, sliced

Begin with the yogurt sauce. Place the yogurt in a coffee filter or possibly double thickness of cheesecloth in a colander or possibly strainer and place over a dish. Allow to drain for 2 to 4 hrs, till the yogurt is the consistency of softened cream cheese. Add in the garlic, salt, and pepper and stir to combine. Chill till ready to use.
Sprinkle the eggplant slices with salt and spread on a tray. Leave for 30 min and dry with paper towels. Heat a thin layer of oil in a large, deep skillet with a lid over moderate heat and fry the eggplant slices till lightly browned on both sides - don't cook completely. Transfer to a plate and saute/fry the onion slices in the same skillet, adding more oil as necessary, till tender but not brown, about 5 min. Transfer to another plate. Place half the eggplant in the skillet, followed by half the onion slices, green pepper rings, and tomato slices. Season with cayenne and salt and repeat. Add in the water and simmer covered till the eggplant is tender, about 10 min.
Spread half the yogurt sauce over a serving platter. Lift the vegetables from the skillet using a large spatula and place them on top of the sauce. Top the vegetables with the remaining yogurt sauce and drizzle with any liquid remaining in the skillet.
Serves 6 to 8.