On Sat, 15 May 2004 03:45:37 GMT, hahabogus > wrote:

>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.

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