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Cook | Nawida's Afghan Burani Bonjon (Eggplant with Yogurt Sauce)

Cheryl Sternman RuleComment
Nawida Saidhosin's Burani Bonjon (Afghan Eggplant with Yogurt Sauce) 

Nawida Saidhosin's Burani Bonjon (Afghan Eggplant with Yogurt Sauce) 

{For the full story behind this recipe, please read our profile of Nawida Saidhosin here on Team Yogurt.}

Recipe for Nawida's Burani Bonjon (Afghan Eggplant with Yogurt Sauce)

In this classic Afghan vegetarian dish, eggplants are shallow-fried to a creamy tenderness and stewed in a coriander broth with tomatoes and chile peppers, then topped with a cool yogurt sauce and sprinkled with dried mint. 

Nawida likes to leave the stems on the eggplants and peel away the outer layer.

(Editor’s Notes: A mondoline on its thickest setting makes slicing the eggplants lengthwise easy; please use the guard! Step back as you add the eggplant to the oil as it may sputter. And consider draining the cooked eggplant on a rack or a few sheets of paper towels as the slices come out of the oil. ~csr)

Tomato Sauce:
2 heaping teaspoons tomato paste
3 cloves garlic, pressed
1 teaspoon freshly ground coriander
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
1/2 cup water

Yogurt Sauce:
1/2 cup whole milk yogurt (not Greek)
1 to 2 cloves garlic, pressed
1/8 teaspoon fine salt
1 1/2 tablespoons water, plus more as needed 

Fried Eggplant:
1 3/4 pounds Japanese or Italian eggplants (3 to 5 eggplants) 
1 3/4 cups corn oil
2 large plum tomatoes, sliced into 1/3-inch rounds
2 large jalapeño chiles, halved, quartered, seeded or partially seeded if desired

Dried mint, for garnish

For the tomato sauce: Mix the tomato paste, garlic, coriander, salt, black pepper, and water in a small bowl.

For the yogurt sauce: Mix the yogurt, garlic, salt, and water (adding more if necessary) to make a pourable but not runny consistency.

For the fried eggplant: Peel the eggplants, including the hard green part around the stem. Cut into 1/4-inch-thick planks. Pour a little of the oil into a high-sided medium skillet. Pour the rest of the oil into another medium skillet and turn to medium-high heat. (If you are using a larger skillet, add enough oil to come about 2/3 inch up the sides.) When the oil is hot, after about 5 minutes (the eggplant will sizzle when dipped), add 4 or 5 planks. (The oil should nearly cover them). Fry in about 4 batches, flipping them and adjusting the heat as needed to keep the oil bubbling, until soft and brown on both sides, for 4 to 6 minutes.

Lay 4 tomato slices in the high-sided skillet and then, as the eggplant is fried, put a layer on top of the tomatoes. Put another layer of the tomato slices and half of the pepper slices over top. Add a few tablespoons of the tomato sauce, and continue layering the eggplant as it cooks with the rest of the tomatoes and peppers. Ladle out 3 tablespoons of the frying oil over the vegetables, and then pour the rest of the tomato sauce over top.

Put the skillet over high heat, cover, and bring to a boil, about 5 minutes. Turn the heat to low and cook until all the vegetables are soft, about 15 more minutes.

Spread some of the yogurt sauce on a serving platter. Spoon the eggplant, tomatoes, and peppers over top. Spoon more yogurt sauce on top. Sprinkle with dried mint and serve. 

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Recipe courtesy of Nawaida Saidhosin and the League of Kitchens | Photograph © Cheryl Sternman Rule