Persian Yogurt and Eggplant (Borani Bademjoon)

Persian Yogurt and Eggplant (Borani Bademjoon)

"Borani" is a Persian appetizer that is made with plain yogurt and a vegetable of your choice. This one uses roasted eggplant. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. Wash and poke with a fork:
    • 2 lb eggplant
  3. Place eggplants on oven rack and bake until done, 30 minutes to 1 hour, depending on the size and thickness of your eggplant. Be sure to put a tray underneath the eggplants to catch drips.
  4. Remove eggplants from oven and allow to cool. Once cool enough to touch, cut in half and scoop out and mash the soft flesh. Reserve in a bowl.
  5. Heat a large frying pan over medium-high heat and add:
    • 2 TBS extra virgin olive oil
  6. Add to the hot oil:
    • 1 large onion , sliced thinly
  7. When onions start to soften, reduce heat to medium-low and cook until onions brown and carmelize, about 30 minutes.
  8. Mix mashed eggplant into the onions along with:
    • 4 garlic cloves , crushed
    • 1 1/2 tsp salt
    • 1/4 tsp black pepper, ground
    • 1/4 tsp mint, dried
  9. Cover and cook for 5 minutes then turn off the heat.
  10. Remove from heat and let cool.
  11. Mix in:
    • 2 cup yogurt
  12. Transfer dip into serving bowl.
  13. Garnish with:
    • 1 tsp mint, dried , (optional)
    • 1/4 tsp saffron , crushed & dissolved with 1 TBS hot water (optional)
    • 2 TBS walnuts , chopped
    • 1 TBS rose petals, dried , crushed

Persian Yogurt and Eggplant (Borani Bademjoon)  Detail

Prep Time: 5 min
Cook Time: 1 hour 20 min

Difficulty: Easy
Servings: 6
Serving Size: 1/2 cup

Serving Suggestions: Serve with pita bread, chips and/or an assortment of vegetables.

Cooking Tips: Traditionally, middle-eastern yogurt is thick and a little sour. If you can not find authentic middle-eastern yogurt, you may need to adjust the seasonings.