Borani-e Bademjan

1. 1

   Broil or roast and peel the eggplants (see page 63).

2. 2

   Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon.

3. 3

   Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree.

4. 4

   Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley.

5. 5

   Serve cold.

6. 6

   Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.

7. 7

   Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.

8. 8

   Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt.

9. 9

   Dribble this on top.

No additional tips available.