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).

When you think of fall, you imagine the changing of the seasons. Here in the U.S. this means the end of warm summer nights and the beginning of cool fall evenings. But in San Diego, summer lingers a little longer.

We often have hot and dry Octobers which finds us in the heart of fire season. So while everyone else is enjoying hot stews and warm bowls of soup in cool weather, we are still grilling, enjoying ice cream and keeping cool with cold delights.

With the drought this year, we did not plant too much in our summer vegetable garden. Instead, I will reminisce about the eggplant and tomatoes we enjoyed in summers past.

During these last few weeks of warm weather, many Southern California gardens are still producing summer produce. That is why this year, to celebrate fall and Mehregan (the Persian fall holiday), I decided to keep things on the cooler side.

Laura says :

Why this recipe works

• Unique: This recipe is a not as popular as another Persian eggplant appetizer, kashke bademjan, but it is equally delicious. We Persians love our eggplant, and it is an under appreciated vegetable here in the US.
• Simple: It is not difficult to make eggplant borani. You can fry the eggplant, but I find that it is easier and healthier to bake it. Although you can use regular globe eggplants for this recipe, any variety of eggplants can be used.
• Flavor: Persian borani is a yogurt dish mixed with vegetables, in this case eggplant and caramelized onions. It is seasoned with mint and when everything comes together, makes an incredible and delicious dish. Scoop up all that deliciousness with small pieces of lavash, pita or even pita or potato chips!
• Party food: You can easily dress it up with gorgeous garnishments for a crowd pleasing appetizer or keep it simple for a cool bite to eat during the hot summer months.

Ingredients you need

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• Eggplant: You can use any variety of eggplant, but I am partial to the smaller versions as they have less seeds and water.
• Yogurt: I prefer thick Greek style yogurt or Persian yogurt, which is a little sour in flavor. You can also make your own yogurt.
• Walnuts: These add a little crunch. You can also use pecans or omit altogether.
• Dried mint: You could also use fresh mint, but dried mint sautéed in olive oil is incredibly fragrant.
• Kitchen staples: Extra virgin olive oil, onion, garlic, salt and pepper
• Optional garnishing: crushed saffron dissolved with 1 TBS hot water and/or crushed rose petals.

Step-by-step directions

1. Bake eggplant. Wash eggplant and poke with a fork several times. Place eggplants on oven rack and bake at 350ºF until done. 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.
2. Caramelize onions. 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.
3. Combine the vegetables. Mix mashed eggplant into the onions along with garlic, salt, pepper and dried mint. Cover and cook for 5 minutes then turn off the heat. Remove from heat and let cool.
4. Add yogurt and garnish. Mix yogurt with eggplant mixture. Transfer dip into serving bowl. Garnish with 1 teaspoon mint, saffron water, walnuts and rose petals.

Recipe tips and FAQs

Are you a fan of yogurt dishes? You should try my mast o khiar (Persian yogurt with cucumber or my Persian Yogurt Spinach Dip (Borani Esfenaj). You can serve either with lavash, pita wedges or even potato chips. You can also serve it with Persian dolmeh, too.

Borani Bademjan (Persian Eggplant Dip with Yogurt)

Laura Bashar | Family Spice

Keep things cool and exotic with this ridiculously easy to make yet delicious Borani Bademjan (Persian Eggplant Dip with Yogurt).

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Additional Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Appetizers

Cuisine Persian

Servings 6

Calories 171 kcal

Ingredients

  

1x2x3x

• 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

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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: 0.5cupCalories: 171kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 5mgSodium: 638mgFiber: 4gSugar: 11g

Keyword borani bademjan, eggplant dip, persian yogurt with eggplant, Yogurt with Eggplant

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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