Balkan-style Badenjan-burani

Ingredients

In this Balkan adaptation of Badenjan-burani, we incorporate Balkan flavors and ingredients to create a unique twist. The original Afghan dish is traditionally spiced with flavors like cumin and coriander, while the Balkan version incorporates paprika and oregano for a distinct taste. Additionally, Balkan cuisine often uses yogurt as a key ingredient, which adds a tangy and creamy element to the dish. We alse have the original recipe for Badenjan-burani, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup Balkan-style yogurt 1 cup Balkan-style yogurt
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 6g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the diced tomatoes, paprika, and dried oregano to the skillet. Cook for 5 minutes, until the tomatoes soften.
6. 6.
   Reduce the heat to low and stir in the Balkan-style yogurt. Season with salt and pepper to taste.
7. 7.
   Gently place the cooked eggplant slices into the skillet, ensuring they are coated with the sauce. Simmer for 10 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh parsley or cilantro.
9. 9.
   Serve hot with crusty bread or rice.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices before cooking helps remove excess moisture and improves their texture.
• Balkan-style yogurt — Use a thick and creamy Balkan-style yogurt for the best results. If unavailable, Greek yogurt can be a suitable substitute.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices instead of pan-frying them.
• Add a pinch of chili flakes for a spicy kick.
• Serve with a dollop of yogurt on top for extra creaminess.
• This dish tastes even better the next day as the flavors have time to develop.
• Experiment with different herbs like mint or dill for added freshness.

Serving advice

Balkan-style Badenjan-burani is best served hot as a main course. Accompany it with crusty bread or steamed rice to soak up the flavorful sauce. Add a side of fresh salad or pickled vegetables for a refreshing contrast.

Presentation advice

Arrange the eggplant slices in a circular pattern on a serving platter, with the vibrant tomato and yogurt sauce drizzled over the top. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color. Serve with a rustic bread basket on the side for an inviting presentation.