kalanamak > wrote in :

> 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
>

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.