Баклажаны по-ПАКИСТАНСКИ слоями! Баклажанный Бурхани без лишней остроты

I'm sharing an incredible recipe for juicy, layered eggplant from Pakistani cuisine! I've adapted this exotic Eastern dish to our familiar tastes, removing the fiery spices. Welcome to my channel! Today we're giving a new life to an amazing recipe with a very warm, personal story. Many years ago, a girl from Pakistan who studied in St. Petersburg shared this recipe with me. Since then, this dish has been a staple on my table every summer! In original Pakistani cuisine, it's loaded with a huge amount of fiery peppers and specific seasonings. I've completely adapted this recipe to our familiar, milder tastes—removing the excess heat, making the dish tender, easy to understand, and comforting, so both adults and children can enjoy it. The eggplants are juicy, aromatic, and breathtakingly delicious both hot and cold! 💬 Friends, if you're interested in an authentic, original Pakistani version of this dish with all its traditional, fiery spices, be sure to let me know in the comments! I'd be happy to film a separate, detailed video for you. 🛒 INGREDIENTS: Eggplant - 2-3 Tomatoes - 3-4 (large, juicy) Onions - 2 Garlic - 4-5 cloves Fresh parsley - small bunch Vegetable oil - for frying the vegetables Water - 150-200 ml (for simmering the sauce and layers) Spices (our mild version): Turmeric - 0.5 tsp Ground coriander - 1 tsp Cumin (jeera) - 0.5 tsp Red hot pepper flakes - optional (on the tip of a knife, if you like it spicy) Salt - to taste (for the sauce and for sprinkling between layers) 👩‍🍳 STEP-BY-STEP COOKING METHOD: Preparing the eggplants: Cut the eggplants into attractive rounds, sprinkle generously with salt, and soak in water for 15-20 minutes to completely remove any natural bitterness. Then squeeze out the excess moisture. Frying the base: Fry the eggplants in a frying pan in vegetable oil until golden brown on both sides and transfer to a plate. Signature tomato sauce: In the same pan, sauté finely chopped onion until translucent. Add chopped tomatoes, salt, and spices (turmeric, coriander, cumin). Once the excess liquid has evaporated, add a little water and cook the sauce until thick. The right sauce should be thick and not runny when pushed around the pan with a spatula. Fragrant herbs: Finely chop fresh parsley and mix it with minced garlic. Assembling the dish in layers: Layer the fried eggplants in a saucepan or sauté pan: first, the fried eggplants (I recommend lightly salting each layer for perfect balance), then sprinkle with the garlic and parsley mixture, and top with our thick tomato-onion dressing. Repeat the layers until you reach the very top. Simmering: Pour about 150-200 ml of water into the saucepan, cover tightly, and simmer over low heat for 20 minutes. During this time, all the layers will be infused with the garlicky, spicy aroma, and the eggplants will become tender as butter. Be sure to subscribe to the channel, like this atmospheric video, and share your thoughts in the comments! Bon appétit! #eggplant #pakistanicuisine #eggplantdishes #eggplantlayers #vegetablestew #quickdinner #seasonalrecipes #easterncuisine #cooking #baiganbharta #pakistanieggplant #burhani #pakistanicuisine