Eggplant with Yogurt Sauce (Bouranee Baunjan, also Burani Bonjon)

This vegetable side dish is very popular. Squash or zucchini can be used instead
of eggplant.
Slice eggplant into 1⁄2-inch-thick pieces.
Spread on a tray and sprinkle liberally with salt.
Leave for 30 minutes, then rinse and dry well with paper towels.
Heat oil over medium heat in a skillet. Fry eggplant in a single layer until
light brown on each side. Drain on paper towels.
Repeat with remaining slices. Add more oil as necessary (the eggplants use
up a lot of oil).
In a covered saucepan, fry onions gently till translucent. Remove to a plate.
Place a layer of eggplant in the pan. Top with alternating layers of onion, green
pepper, and tomato. Season each layer with salt and a bit of chili powder.
Repeat layering using remaining ingredients.
Add water, cover, and simmer gently for 35–45 minutes.
Combine yogurt with garlic and salt to taste.
Spread half of this mixture on the base of serving dish.
Top with vegetables, lifting eggplant gently to keep slices intact. Leave juices
in the pan.
Top with the rest of the yogurt and drizzle with the remaining vegetable
juices (not the oil).
Serve with flat bread.
Rosewater Custard (Firnee)
Sweet confections like this are made for special occasions such as weddings or
the end of the Ramadan fast. Instead of cornstarch, rice flour is often used.
3 medium eggplants
1⁄4 cup oil
2 large onions, sliced
3 green bell peppers, seeded,
sliced in rings
3 large ripe tomatoes, peeled and
chopped
1⁄4 tsp hot chili powder
(optional)
1⁄4 cup water
2 cups natural full-fat yogurt,
drained
2 cloves garlic, minced salt

Slice eggplant into 1⁄2-inch-thick pieces.
Spread on a tray and sprinkle liberally with salt.
Leave for 30 minutes, then rinse and dry well with paper towels.
Heat oil over medium heat in a skillet. Fry eggplant in a single layer until
light brown on each side. Drain on paper towels.
Repeat with remaining slices. Add more oil as necessary (the eggplants use
up a lot of oil).
In a covered saucepan, fry onions gently till translucent. Remove to a plate.
Place a layer of eggplant in the pan. Top with alternating layers of onion, green
pepper, and tomato. Season each layer with salt and a bit of chili powder.
Repeat layering using remaining ingredients.
Add water, cover, and simmer gently for 35–45 minutes.
Combine yogurt with garlic and salt to taste.
Spread half of this mixture on the base of serving dish.
Top with vegetables, lifting eggplant gently to keep slices intact. Leave juices
in the pan.
Top with the rest of the yogurt and drizzle with the remaining vegetable
juices (not the oil).
Serve with flat bread.