Four Colors Burani

Ingredients for 4 servings:

• 400 g eggplant(s)
• 400 g zucchini
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 1 vegetable onion(s)
• 1 bunch of flat-leaf parsley
• 1 handful of basil
• 300 g yogurt
• 1 pomegranate
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Burani-e Chahar Rang

Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit). Wash, halve, and trim the peppers, then place them skin-side up on a baking sheet lined with parchment paper. Leave in the oven until the surface begins to brown, about 15 to 20 minutes. Let cool briefly and then remove the skin. Wash the eggplants and cut into approximately 5 mm thick slices, season with salt, and place in a sieve. After 15 minutes, rub off the salt with a kitchen towel. Wash the zucchini and also cut into approximately 5 mm thick slices. Peel the onion and slice into rings. Heat oil in a pan and fry the eggplants, zucchini, and onion rings one after the other until golden brown, then set aside. Deseed the pomegranate and chop the parsley and basil. Arrange the yogurt on a platter, top with the vegetables, and season with salt and pepper to taste. Finally, garnish with herbs and pomegranate seeds. The dish can be served warm or cold. Serve with flatbread and feta cheese.