Bourani – Iranian dish
Ingredients
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3 eggplants of medium size
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1 diced tomato
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1 onion cut into small dices
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2 minced garlic cloves
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3 tablespoons of plain yogurt
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Salt and pepper
Preparation
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1. Remove the skin from eggplants and slice them. Sprinkle with salt and let them sit for a while. Rinse and wipe to remove excess water and remaining salt.
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2. Sauté onion and garlic in a pan with O&O Everyday extra virgin olive oil.
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3. Add the tomato pieces followed by the eggplants.
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4. Salt and pepper to taste.
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5. Mix everything well over medium heat and simmer for about 10 minutes.
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6. Serve on a plate accompanied by yoghurt and a drizzle of olive oil flavored with basil.
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7. Can be served with pita bread as an entrée or a side dish.
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8. Noosh é Jan! Bon appétit!
