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Salamoona
~ Baaaaanjan
I made my favorite dish just now and I thought I'd share the recipe with you guys. I'm aware that this might not be the most conventional way of making this kind of Banjan.. but it works best for me.
Peel the eggplant (we usually use Japanese eggplant, it has the best taste)
Cut it up into slices. Be sure not to make the slices too thick or too thin.
Cut up a quarter of a bell pepper, two potatoes, one tomato and get a few jalapeno peppers if you wish to add them.
Deep fry the eggplant slices until they are golden brown:
Make sure to look at the sides of the slices as well, don't leave them green.
(If you want to avoid that the eggplant slices get too oily, put the fried ones on top of the raw ones. The raw ones then won't suck up as much oil when being fried.)
In the meanwhile, you can prepare the Chakida:
Get some strained yogurt (Labne):
(You can use regular yogurt as well, just make sure it's 'klak' and doesn't have too much water. You can also strain homemade yogurt by putting a paper towel over a strainer and placing the yogurt on top of that.)
Add garlic and salt and mix it well:
You might need to add some water, too.
Ok, now the Liaab:
Get some tomato paste (it doesn't matter which brand..):
Dilute it with water:
It has to be really somewhat fluid.
Now get a new pot, add some oil from the old pot you deep fried the eggplant in, and layer the eggplant slices in it, add the potato slices as well:
Then, add some tomato sauce:
Now, add the tomato, bell paper and jalapenos and pour the rest of the sauce on top:
Add 'Da Deg Masala" and salt.:
Da Deg Masala we use consists of ground cilantro (Gashnez), turmeric powder (Kurkuman) and cumin (Zeera).
Put on medium flame until the fluids dry up a little, after that you can either serve it or put it on low heat and desperately and impatiently wait until Iftar which seems SOOOO far away right now.
~ Baaaaanjan
I made my favorite dish just now and I thought I'd share the recipe with you guys. I'm aware that this might not be the most conventional way of making this kind of Banjan.. but it works best for me.
Peel the eggplant (we usually use Japanese eggplant, it has the best taste)
Cut it up into slices. Be sure not to make the slices too thick or too thin.
Cut up a quarter of a bell pepper, two potatoes, one tomato and get a few jalapeno peppers if you wish to add them.
Deep fry the eggplant slices until they are golden brown:
Make sure to look at the sides of the slices as well, don't leave them green.
(If you want to avoid that the eggplant slices get too oily, put the fried ones on top of the raw ones. The raw ones then won't suck up as much oil when being fried.)
In the meanwhile, you can prepare the Chakida:
Get some strained yogurt (Labne):
(You can use regular yogurt as well, just make sure it's 'klak' and doesn't have too much water. You can also strain homemade yogurt by putting a paper towel over a strainer and placing the yogurt on top of that.)
Add garlic and salt and mix it well:
You might need to add some water, too.
Ok, now the Liaab:
Get some tomato paste (it doesn't matter which brand..):
Dilute it with water:
It has to be really somewhat fluid.
Now get a new pot, add some oil from the old pot you deep fried the eggplant in, and layer the eggplant slices in it, add the potato slices as well:
Then, add some tomato sauce:
Now, add the tomato, bell paper and jalapenos and pour the rest of the sauce on top:
Add 'Da Deg Masala" and salt.:
Da Deg Masala we use consists of ground cilantro (Gashnez), turmeric powder (Kurkuman) and cumin (Zeera).
Put on medium flame until the fluids dry up a little, after that you can either serve it or put it on low heat and desperately and impatiently wait until Iftar which seems SOOOO far away right now.
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