Required fields are marked *. Absolutely delicious! Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels. The exact time will depend on your pan. Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. 1/8 teaspoon cayenne pepper. Flame roasted eggplant with Greek yogurt or labneh, roasted garlic, and tahini. I was thrilled. In Pakistan however, we do not have it as an appetizer but as part of the main meal. Here’s the first of two recipes, Banjan Borani, a fuller and more colorful variation of the Dahi Baingan my own grandmother would make. Repeat process 3 times, adding an additional 2 tablespoons of the oil and one-fourth of the eggplant … As I was going through the tweets, I was thinking of my colleague, a young Afghan woman who had spent some time in Pakistan after her and her family fled Kabul. Combine yogurt, garlic, lemon juice, 1 teaspoon salt and black pepper in a small bowl and mix well. Roast the eggplant in the oven for 20 minutes. I had an eggplant, yogurt, leftover tin tomatoes, I loved it. I will write a longer post about her life and influence, but for now, I want to share the recipe for dahi baingan, a handy four-ingredient side that I would often enjoy at her home for dinner. Place on desired plate and drizzle with 1/4 cup of yogurt … Recipe for Ash is forthcoming. When done, remove from heat and grind in a clean, dry coffee grinder. Then transfer … In a non-stick skillet, heat 1/2 cup of oil. Fry each side on medium-low heat till it's golden brown. Fry each side on medium-low heat till it's golden brown. Instructions Slice the eggplant into slim rounds, about ½ cm Heat oil in a frying pan and fry on medium heat until one side turns golden (about 2 minutes), then flip and cook the other side (closer to 1 minute). I used 2 cups of yogurt for 1 eggplant. My heart sank. A Meaty Moussaka Recipe. Thank you. I … Pay attention to the color of the eggplant when frying it. (Make-ahead: Cover and refrigerate for up to 24 hours.) Drizzle roasted eggplant halves with Za’atar … You can cook Grilled eggplant with yoghurt sauce using 8 ingredients and 8 steps. It was probably one of the first Pakistani dishes that I learned to cook in the States largely because of how easy it was. Needless to say, I had a blast and left Nur and Riffat’s home happy, with a full belly. One of my favourite vegetarian dishes growing up was what my mother called “Baingan ki Borani” – a dish that consisted of fried eggplant … It tastes very good with rice or Roti. Each pan is different. Cut into 1/2 inch thick slices (leaving the peel on). In bowl, whisk yogurt, garlic paste and 1/2 tsp (2 mL) of the thyme. Inside the kitchen, there was a line of colorful ingredients – bright red roma tomatoes, spring onions, spinach, dill, mint, eggplant, onions, green chilies, red beans, chickpeas – chopped, prepped and ready to go. 2 medium cloves garlic. 2 pounds eggplant cut into 1" cubes. Mix together Stir on medium-heat till well-mixed and the tomatoes soften. Roast at … Add the yogurt to the prepared eggplant mash and stir to blend well. I was using a non-stick pan, and it each side was taking about 2 minutes. Put the eggplant halves on a Season the yogurt sauce with salt and pepper. Set aside. Save my name, email, and website in this browser for the next time I comment. Next add the fried eggplants, around 1/4 cup of water and … Dip the eggplant in the batter and fry until golden brown. Roast 15-20 minutes. Heat a saucepan. To make the batter combine red chili powder, seera, and salt to the besan and water and mix together. Add oil. Transfer yogurt to a flat serving dish and whip till it has an even consistency. Then flip them over, drizzle with extra olive oil and brown the eggplant for another 3 minutes until soft. I was reminded of how I felt during an interview when I had asked a Pakistani restaurant owner and long time resident of Peshawar Mor, often referred to as “mini Afghanistan” in Islamabad, whether he mingled with any of his Afghan neighbors. It’s also one of the first Pakistani dishes I experimented with when I was in graduate school […], Your email address will not be published. Next slice the eggplant in medium slices. Tested to perfection! Thank you for sharing the story behind the recipe and the insight into Afghani cuisine in Pakistan. Stir in 1 tsp of crushed … Wonderful!!! Read More…, Copyright © 2020 Pakistan Eats on the Foodie Pro Theme. Step 3 In a small bowl, combine yogurt and lime zest … Save my name, email, and website in this browser for the next time I comment. […] Dahi Baingan (Eggplant with Yogurt) […], […] kebabs with green chutney / Baingan dahi (deep fried eggplant in savory yogurt) with fresh greens / Chicken biryani / Cucumber raita / Sujji […], […] with a ton of dishes. I was also thinking of the 17-year old busboy at Khyber Restaurant, who worked 14-hour days to put his younger brother through school. The exact time will depend on your pan. While this is probably nothing new for Mehreen or any other journalist writing about Afghan refugees or the Pashtun Tahafuz Movement, it was certainly surprising for me. Make sure you don't overcrowd the pan. It has rich flavors of herbs and spices with the subtle undertones of … When preparing the onion-tomato base, Nur initially put the garlic before the onion. Stir in 1 tsp of crushed garlic. low calorie eggplant baked with tomato and yogurt In large nonstick skillet, heat ... set aside. Bookmarked for life ❤️, I came across your NUr’s Banjan Borani. Before preparing the dish, we have done some research on how to make Grilled eggplant with yoghurt sauce easily with perfect taste. Cover the saucepan and let it simmer on medium-low heat for 5 minutes. If it was prepared differently at your home, I would love to learn more and test it out. Transfer yogurt to a flat serving dish and whip till it has an even consistency. Take eggplant out of salted water and squeeze out any extra water. My personal favorite is with shami kebabs and some form of raita, preferably dahi baingan. Heat the oil in a flat pan on medium high heat. Roast till the seeds are just slightly darker and aromatic. However, there are also Pakistani, Turkish, Persian, and Armenian versions of this dish. This easy, extremely tasty Baingan Bharta (Smoked Eggplant/Aubergine Curry) recipe uses your oven's broil function to achieve the smoky flavor of authentic Baingan Bharta. Whisk the yogurt besan, and cilantro together keep aside. Seeing the “alt right” Pakistan script run alongside the “alt right” American script is dispiriting. When the tomatoes release some water, add eggplant. I reminded myself of Zafar Khan, co-founder of Kabul Restaurant who persevered in making his business grow and succeed; hoping for better relations despite what I imagine were decades of living through anti-Afghan hysteria in Pakistan. Lower heat and add oil as needed. Cut eggplant into 1/4 inch thick slices. While she told me this smiling, eager to swap jokes in Urdu, I was too afraid to ask her any follow-up questions, afraid of what I might hear. Delicious as part of an antipasti platter. So glad you were able to successfully adapt the recipe to your preference. When I went over, there was already pulao on the table but Nur said that she wanted to make something a little more special. Cool and refrigerate until service. But I used to much oil or perhaps the slices could have been thicker. Add sliced onions and fry on low-heat till translucent for about 7 – 10 minutes. Your email address will not be published. 2 tablespoons extra virgin olive oil. Very nom nom nom. Doi Begun (Yogurt eggplant) is a very tasty recipe. Thank you for the recipe and the enlightening story. As I began to compile the notes and photographs from our cooking session, my story for TASTE, “End of Afghan Cuisine in Pakistan?” got published. I fry the eggplant on medium to medium-low heat and it took about 3 minutes each side. Set aside to let spices blend into the yogurt. While there are many, many variations to dahi baingan (personally very excited to test out this Saveur recipe), this is the version that I grew up with. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Thank you for taking the time to leave a review x, […] Back in March when I was writing the story on Afghan cuisine in Islamabad for TASTE, I interviewed Ehsan, an Afghan university student who talked about how much he missed Ash, “Afghan spaghetti” as he called it. Less oil that way and no oil splatter to clean up. May 18, 2018 by Maryam Jillani 9 Comments. Let it get a little charred. Meanwhile, get the yogurt ready. If you are tempted to bake the eggplant instead of frying it, just know that the dish won’t be as flavorful. After 20 minutes, remove from the oven and season with 1 tbs chili powder. Gently fold the fried eggplant into the yogurt. While it is ordinarily had as an appetizer or side (a wonderful accompaniment to pulao), I often eat is as a main with naan or roti. Transfer eggplant to a plate lined with paper towels; wipe skillet clean. Roast 45 to 50 minutes or until eggplant is golden brown and tender. 3/4 teaspoons ground cumin. Garnish with dried mint, red chili flakes and pomegranate seeds. When my friend, Mehreen, a reporter shared the story, we were hit with a barrage of xenophobic tweets about Afghans. Layer the eggplant on top of the yogurt and top with the curry. Peel the eggplant, cut lengthwise and into small cubes. DIRECTIONS. Baingan Bharta - Smoky, Oven-Roasted Eggplant Curry Baingan Bharta is a smoky eggplant (aubergine) curry popular in Pakistani & Indian, particularly Punjabi cuisine. I sliced the eggplant, sprayed slices with oil, and baked on cookie sheet until lightly browned instead of frying. Riffat in turn, taught Nur. A decadent-looking, delicious, and vegetarian side dish, Stuffed Eggplants are packed with pomegranate seeds, tahini, and spices. Place back in the oven for an additional 20 minutes - until eggplant is soft and a deep brown caramel color. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Cover and refrigerate until ready to serve. The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. Toss once during roasting. I had never heard about this dish before and so was excited when Nur offered to make it as part of the lavish Afghan lunch she prepared for me (see first post here). Or Mohammad Ali, a handsome young server who played football every evening at Jinnah Stadium and spoke of how much he loved Islamabad and how this was his home. Baingan ki Borani or Borani Banjan is a vegetarian recipe comprising of fried eggplant in a spicy gravy, topped with yogurt, coriander and onions. I'm Maryam, a food writer and enthusiastic home cook, excited to share traditional but accessible Pakistani recipes. Roast until eggplant is golden brown and tender. Sprinkle the eggplant … Heat oil in heavy bottom pan.
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