A few weeks ago, I was reading a restaurant review on noodlies for Kazar an Afghan restaurant located in Merrylands in Sydney’s West and when I read this description for the dish Burani Badjan I knew I wanted to make it. Thanks Thang Ngo (author of noodlies) for the
“Burani badjan is another dish that slides easily down the throat; seared eggplant with capsicum, tomato, garlic, topped with yogurt and sprinkled with mint and fresh coriander. It’s less showy but has plenty of interesting combination of textures and tastes to keep your taste buds happy.”
I love reading restaurant reviews from around the world and gain much inspiration for my dishes from them.
So I did a bit of research and when JR came home with these
beautiful Asian eggplant from the market (they were on the list) I
decided it was time to make it, and while I suspect this tastes
nothing like the burani badjan at Kazar this is my take on this very easy, but extremely moreish dish.
Spicy Braised Eggplant, Tomatoes & Capsicum
Regular eggplant could be used instead of these Asian ones.
A great side dish to serve alongside grilled or roast lamb.
Serves 4-6 as a side dish
500g Asian eggplant
¼ cup vegetable oil
1 large red capsicum, chopped
4 medium tomatoes, chopped
4 cloves garlic, finely chopped
1 small red chilli, seded (optional) and sliced
1 tsp turmeric
½ cup vegetable stock
sea salt and ground black pepper, to taste
2 tbsp chopped coriander, plus extra to serve
1 Cut eggplant into thick slices. Heat a frying pan over a
medium-high heat, add oil and heat until shimmering. Add eggplant, reduce heat and cook, stirring occasionally, for 5 minutes or until eggplant browns and starts to soften.
2 Add capsicum, tomatoes, garlic, chilli and turmeric to pan and mix well to combine. Add stock and bring to simmering, cover and simmer for 20 minutes or until eggplant is very tender and is
sitting in a fragrant sauce.
3 Season to taste with salt and black pepper. Stir in 2 tbsp chopped coriander.
4 Serve warm or at room temperature, topped with a dollop of yogurt and scattered with remaining coriander.
Where did the ingredients for this dish come from:
Asian eggplant, capsicum, tomatoes, garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Natural yogurt: Origin Earth – Havelock North; Chilli: Orcona Chillis n’ Peppers – Hastings; Store Cupboard Ingredients: vegetable oil, turmeric, vegetable stock, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food
Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]