angel wrote:
>
> 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