Borani Bademjan (Persian Eggplant Dip with Yogurt)
Keep things cool and exotic with this ridiculously easy to make yet delicious Borani Bademjan (Persian Eggplant Dip with Yogurt).
Servings 6
Calories 171kcal
Ingredients
- 2 lb eggplant
- 2 tablespoon extra virgin olive oil
- 1 large onion sliced thinly
- 4 garlic cloves crushed
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cup yogurt
- 1 ¼ teaspoon dried mint optional
- ⅛ teaspoon crushed saffron dissolved with 1 TBS hot water (optional)
- 2 tablespoon finely chopped walnuts
- 1 tablespoon dried crushed rose petals
Instructions
- Preheat oven to 350ºF.
- Wash eggplant and poke with a fork several times. 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.
- 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.
- Heat a large frying pan over medium-high heat and add olive oil and sliced onions. When onions start to soften, reduce heat to medium-low and cook until onions brown and caramelize, about 30 minutes.
- Mix mashed eggplant into the onions along with garlic, salt, pepper and ¼ teaspoon mint.
- Cover and cook for 5 minutes then turn off the heat. Remove from heat and let cool.
- Mix yogurt with eggplant mixture.
- Transfer dip into serving bowl. Garnish with 1 teaspoon mint, saffron water, walnuts and rose petals.
Notes
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.
TO STORE: Store any leftover borani in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 0.5cup | Calories: 171kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 638mg | Fiber: 4g | Sugar: 11g
