International Bento (Afghanistan): Burani Bonjon
Always in the Kitchen
Always in the Kitchen
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Ingredients

  • 1 large eggplant (about 8" long)
  • 200 ml canned diced tomatoes, drained
  • 4 garlic cloves, crushed
  • 4 tablespoons olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon powdered cayenne
  • salt & pepper to taste
  • Aleppo pepper (for garnish)
  • Seer Moss (for garnish, see recipe below)
  • 1 cup plain yoghurt
  • 3 - 4 cloves crushed garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh mint
  • 2 tablespoons olive oil
  • pinch salt

Instructions

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