Buranee Banjan
9 ingredients
5 steps
Ingredients
- 4 medium eggplants (about 1 pound each)
- Salt
- 8 tablespoons olive oil
- 3 medium onions, finely chopped
- 2 large ripe tomatoes, peeled, seeded and sliced (or 4 or 5 large plum tomatoes)
- 1/4 teaspoon cayenne pepper or to taste
- Yogurt sauce (recipe below)
- Fresh mint, finely chopped or torn
- Nan or lavash bread for serving
Directions
-
1Spread half the yogurt sauce onto the bottom of a serving dish.
-
2Top with the vegetables, lifting stacks carefully.
-
3Top with the remainder of the yogurt, and drizzle with pan juices.
-
4Sprinkle with mint.
-
5Serve immediately, with nan or lavash.
Products Matching These Ingredients
Mct Oil Powder
Opportuniteas
D NOVA 4
100% Pure Canola Oil
Canola Harvest
B NOVA 2
Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
E NOVA 4
Dark Chocolate Turbinado Sea Salt Almonds
Nuts.com
NOVA 4
Minotaur bio - Huile d'Olive Vierge Extra
Minotaur
B NOVA 2
serving contains: Saturates Sugars Salt 0.6g 0.7g
Walker Heinz
NOVA 4
Seriously Salt & Vinegar
Walkers
NOVA 4
Mt. olive, sweet 'n' hot salad peppers
Mt. Olive
D NOVA 4
Huile d'Olive Extra Vierge Bio
Kazidomi
B
Eggplants & sweet peppers in extra virgin olive oil
C NOVA 3
Fried eggplants
A NOVA 3
Fresh Eggplants
Connecticut Grown
A NOVA 1
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