badenjan borani

angel said:

I have a recipe request for badenjan borani. The recipes
I've found via Google are for a cooled "dip" type recipe,
but the badenjan borani I've had at a local Afghani
restaurant is served warm, and the eggplant is not pulped
but in intact slices.

Anyone know how to make this heavenly food?

tia, ~angela

From my beloved Complete Middle East Cookbook by Tess Mallos
Two kinds of Bornai Bademjan

Cut two large eggplants lengthwise, and then make sliced 1/4
inch thick. Sprinkle with lots of salt, leave 30 minutes.
Rinse and dry. Heat 1/4 cup oil in a frying pan and fry the
eggplant until golden brown on both sides. Drain on
toweling. You may need to add more oil. Blend 2 cups drained
yougurt (I'd use whole milk) mix with 2 cloves crushed
garlic, salt and pepper to taste. Place slices out in layers
and put the yougurt between each layer and on top.

OR

Dice the eggplant and fry until cooked through and stir into
the prepared yougurt with some crushed walnuts in it.

HTH blacksalt

kalanamak <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

angel said:

I have a recipe request for badenjan borani. The recipes
I've found via Google are for a cooled "dip" type recipe,
but the badenjan borani I've had at a local Afghani
restaurant is served warm, and the eggplant is not pulped
but in intact slices.

Anyone know how to make this heavenly food?

tia, ~angela

From my beloved Complete Middle East Cookbook by Tess
Mallos Two kinds of Bornai Bademjan

Cut two large eggplants lengthwise, and then make sliced
1/4 inch thick. Sprinkle with lots of salt, leave 30
minutes. Rinse and dry. Heat 1/4 cup oil in a frying pan
and fry the eggplant until golden brown on both sides.
Drain on toweling. You may need to add more oil. Blend 2
cups drained yougurt (I'd use whole milk) mix with 2
cloves crushed garlic, salt and pepper to taste. Place
slices out in layers and put the yougurt between each
layer and on top.

OR

Dice the eggplant and fry until cooked through and stir
into the prepared yougurt with some crushed walnuts in it.

HTH blacksalt

I'm Confused by this recipe...Do you mean Whole milk drained
Yoghurt (the curds there of). Or just plain whole milk
instead of any yoghurt in any form? Or undrained whole milk
Yoghurt? My mind boggles easily...Be gentle.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

hahabogus said:

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

angel said:

I have a recipe request for badenjan borani. The recipes
I've found via Google are for a cooled "dip" type
recipe, but the badenjan borani I've had at a local
Afghani restaurant is served warm, and the eggplant is
not pulped but in intact slices.

Anyone know how to make this heavenly food?

tia, ~angela

From my beloved Complete Middle East Cookbook by Tess
Mallos Two kinds of Bornai Bademjan

Cut two large eggplants lengthwise, and then make sliced
1/4 inch thick. Sprinkle with lots of salt, leave 30
minutes. Rinse and dry. Heat 1/4 cup oil in a frying pan
and fry the eggplant until golden brown on both sides.
Drain on toweling. You may need to add more oil. Blend 2
cups drained yougurt (I'd use whole milk) mix with 2
cloves crushed garlic, salt and pepper to taste. Place
slices out in layers and put the yougurt between each
layer and on top.

OR

Dice the eggplant and fry until cooked through and
stir into the prepared yougurt with some crushed
walnuts in it.

HTH blacksalt

I'm Confused by this recipe...Do you mean Whole milk
drained Yoghurt (the curds there of). Or just plain whole
milk instead of any yoghurt in any form? Or undrained whole
milk Yoghurt? My mind boggles easily...Be gentle.

There is a practice in Middle Eastern, Greek and Indian
cooking of draining the yogurt to make it firmer. You know
how your yogurt settles and has a whey-like residue at the
top if you leave it long enough in the fridge? You want to
do that and a bit more. Put your yogurt in cheesecloth, and
hang it above bowl or sink. Let drain for a few hours or
overnight. Use the result.

<HeresyMoment> If you don't want to drain it, you'll need
to add a thickening agent - otherwise it will drip out from
between the slices of eggplant. Too runny. Cornstarch or
xanthan gum will do. Go very easy on the xanthan gum, it
works very quickly. I use it for gluten-free celiac
friendly cooking.

Shirley Hicks Toronto, Ontario

hahabogus said:

My mind boggles easily...Be gentle.

Quoted message said:

Youg made from whole milk. IME, countries with "old world
recipes" that require yougurt often suffer if low fat is
used because they evolved in a world where 2% weren't
available. Actually, I've used sheep and goat yougurt in
curries to better effect. Sheep youg is rich and more highly
flavoured. YUM. blacksalt as I say to baby as he reaches for
the cat "gentle, gentle"

kalanamak said:

Youg made from whole milk. IME, countries with "old world
recipes" that require yougurt often suffer if low fat is
used because they evolved in a world where 2% weren't
available. Actually, I've used sheep and goat yougurt in
curries to better effect. Sheep youg is rich and more
highly flavoured. YUM.

From an old post of mine entitled Exquisite Nature and
Yougurt Cheese: <begin paste:> ObFood: I've found, in making
drained yougurt from my homemade yougurt that while I like a
sweet curd (yougurt put in the fridge as soon as it's set),
yougurt cheese [drained yougurt like labne] is almost
flavourless this way. If I let the yougurt sit in a nice hot
place for 18 or more hours, and THEN give it a prolonged
drain, the product is like very tasty cream cheese with a
pleasant bite.

kalanamak <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

hahabogus said:

My mind boggles easily...Be gentle.

Quoted message said:

Youg made from whole milk. IME, countries with "old world
recipes" that require yougurt often suffer if low fat is
used because they evolved in a world where 2% weren't
available. Actually, I've used sheep and goat yougurt in
curries to better effect. Sheep youg is rich and more
highly flavoured. YUM. blacksalt as I say to baby as he
reaches for the cat "gentle, gentle"

So back to the recipe...You use this whole milk youghurt
drained or not drained? Whey or no Whey?

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

kalanamak said:

kalanamak said:

Youg made from whole milk. IME, countries with "old
world recipes" that require yougurt often suffer if low
fat is used because they evolved in a world where 2%
weren't available. Actually, I've used sheep and goat
yougurt in curries to better effect. Sheep youg is rich
and more highly flavoured. YUM.

From an old post of mine entitled Exquisite Nature and
Yougurt Cheese: <begin paste:> ObFood: I've found, in
making drained yougurt from my homemade yougurt that while
I like a sweet curd (yougurt put in the fridge as soon as
it's set), yougurt cheese [drained yougurt like labne] is
almost flavourless this way. If I let the yougurt sit in a
nice hot place for 18 or more hours, and THEN give it a
prolonged drain, the product is like very tasty cream
cheese with a pleasant bite.

Or else go to the Bengali grocers in my former street in
London and buy their curd. Talk about flavour! That made
great cheese.