Boranie Bademjan (Persian Eggplant Yogurt Dip) Recipe

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 lb) large eggplants; 1 teaspoon olive oil; 4 cloves garlic, peeled and crushed; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2/3 cup drained yogurt; 4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint; 2 teaspoons fresh lime juice; Garnish; 1/4 teaspoon powdered saffron, threads in (optional); 2 teaspoons hot water (optional); 1 teaspoon drained yogurt; fresh mint leaves

Servings: persons

2 (1 lb) large eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 cup drained yogurt
4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
2 teaspoons fresh lime juice
Garnish
1/4 teaspoon powdered saffron, threads in (optional)
2 teaspoons hot water (optional)
1 teaspoon drained yogurt
fresh mint leaves

1
Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
2
Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
3
Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
4
In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
5
Can be made in advance and stored in refrigerator.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 (1 lb) large eggplants, 1 teaspoon olive oil, 4 cloves garlic, peeled and crushed, 1 teaspoon salt, 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.

Boranie Bademjan (Persian Eggplant Yogurt Dip)

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