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

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

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.

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

hahabogus wrote:
>
My mind boggles easily...Be gentle.
>
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 wrote:

> 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 wrote:
>
> kalanamak wrote:
>
> > 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.

kalanamak > wrote in :

> hahabogus wrote:
>>
> My mind boggles easily...Be gentle.
>>
> 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.