This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce).

Ingredients:

1 large eggplant (about 8″ long)
1/2 can diced tomatoes
4 cloves garlic, crushed or minced
4-6 Tbs vegetable oil
1 Tbs dried cilantro (use fresh for garnish if you have it)
1 tsp turmeric
1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne)
Salt & Pepper, to taste

Method:

1. Slice eggplant lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry.

2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container.

3. Add  vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done.

4. Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper.

5. Simmer until the eggplant is very tender.

6. Serve room temperature with Seer Moss (Garlic Yogurt Sauce).

Recipe adapted from the Afghan blog, Foodie Man.

Spicy Braised Eggplant | Burani Bonjon

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This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce).

• CourseSides & Salads
• LifestyleGluten-Free, Vegan, Vegetarian
• Food TypeSasha's Favorite Recipes, Spicy, Vegetables

Servings	Prep Time
4-6 people	15 minutes

Cook Time	Passive Time
20-30 minutes	15 minutes

Servings Prep Time 4-6 people 15 minutes

Cook Time Passive Time 20-30 minutes 15 minutes

Spicy Braised Eggplant | Burani Bonjon Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce). CourseSides & Salads LifestyleGluten-Free, Vegan, Vegetarian Food TypeSasha's Favorite Recipes, Spicy, Vegetables Servings Prep Time 4-6 people 15 minutes Cook Time Passive Time 20-30 minutes 15 minutes Servings Prep Time 4-6 people 15 minutes Cook Time Passive Time 20-30 minutes 15 minutes

Ingredients

• 1 large eggplants (about 8" long)
• 1-2 tomato , diced (canned may be substituted)
• 4 cloves garlic , crushed or minced
• 4-6 Tbsp vegetable oil
• 1 Tbsp dried cilantro
• 1 tsp turmeric
• 1/2 tsp cayenne , or to taste
• salt
• pepper

Garnish:

• handful fresh cilantro , torn

Servings: people

Units:MetricUS Imperial

Instructions

1. Slice Eggplants lengthwise 1/4 inch thick. Optional: salt liberally on both sides and lay on a cooling rack over a cookie sheet for 15 minutes. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry.
2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container.
3. Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done.
4. Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper.
5. Simmer until the Eggplant is very tender, 20-30 minutes.
6. Garnish with torn cilantro leaves.

Recipe Notes

Spice according to your personal tastes: 1/8 teaspoon cayenne will be mild, while 1 teaspoon is very hot!

Serve with Seer Moss (Garlic Yogurt Sauce).