Boranie Bademjan (Persian Eggplant Yogurt Dip)

READY IN: 50mins
Recipe by najwa

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Top Review by awalde

WOW! I tried many eggplat dips and I can really tell you that your is outstanding!
I loved the big amount of mint in this.
I had Turkish yogurt on hand and this was really a good choice for this recipe!
Thanks a lot for posting this!

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a