Boranie Bademjan (Persian Eggplant Yogurt Dip)

Name: Boranie Bademjan (Persian Eggplant Yogurt Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 pound) eggplants; 2/3 cup Greek yogurt; 4 cloves garlic, peeled and crushed; 4 teaspoons chopped fresh mint; 2 teaspoons fresh lime juice; 1 teaspoon olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon powdered saffron (optional); 2 teaspoons hot water (optional); 1 sprig fresh mint, stemmed; 1 teaspoon Greek yogurt

Servings: persons

2 (1 pound) eggplants
2/3 cup Greek yogurt
4 cloves garlic, peeled and crushed
4 teaspoons chopped fresh mint
2 teaspoons fresh lime juice
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon powdered saffron (optional)
2 teaspoons hot water (optional)
1 sprig fresh mint, stemmed
1 teaspoon Greek yogurt

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
Prick eggplants all over with a fork and place on the baking sheet.
3
Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
4
Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
5
Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
6
Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (1 pound) eggplants, 2/3 cup Greek yogurt, 4 cloves garlic, peeled and crushed, 4 teaspoons chopped fresh mint, and more.

Yes, Boranie Bademjan (Persian Eggplant Yogurt Dip) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!