MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banjan Bourani (Sauteed Eggplant)
 Categories: Afghan, Vegetarian
      Yield: 6 Servings
 
MMMMM--------------------------EGGPLANT-------------------------------
    1/2 c  Vegetable oil; up to 1 c
      1 lg Eggplant; peeled; if
           -desired, cut into 1" to
           -1-1/2" x 4" batons
      2    Tomatoes; cored and chopped
      2 cl Garlic; minced
    1/4 ts Turmeric
    1/2 ts Salt
  1 1/2 c  Yogurt Garlic Sauce; (see
           -recipe)

MMMMM--------------------YOGURT GARLIC SAUCE-------------------------
      3 c  Plain yogurt
      3 cl Garlic; up to 4, minced
      1 ts Salt; or to taste
 
  Heat the oil in a large skillet until hot. Add the eggplant and saute
  until lightly browned. Transfer to a saucepan.
  
  Top the eggplant with the tomatoes, garlic, turmeric, and salt. Cover
  the pan with a tight-fitting lid, reduce heat to low, and simmer for
  20-25 minutes, until the eggplant is meltingly tender and the juices
  have thickened.
  
  Serve with the Yogurt Garlic Sauce.
  
  Yogurt Garlic Sauce:
  
  This recipe yields twice as much sauce as you'll need for the Sauteed
  Eggplant. Use leftover sauce on lamb shish kebab, or slices of
  roasted leg of lamb.
  
  Combine the yogurt, garlic and salt in a bowl; stir until all
  ingredients are well blended.
  
  May be made 1 day ahead.
  
  Cover the container tightly and refrigerate until needed.
  
  Yields 3 cups of sauce.
  
  Recipe by Helmand restaurant, San Francisco
 
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