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Added August 02, 2002 | Recipe #35940
Showing 1-7 of 7
on June 09, 2012
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!
By Chef floWer
on March 08, 2008
Yum! I'm a big fan of Eggplant and yogurt dips and I really enjoyed this dip. I baked the eggplant in the morning and then peeled it in the afternoon. The dip was sitting in the fridge until evening time and it was perfect. The flavours all combined well together and intensified. Thank you najwaperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 17, 2006
Definitely very garlicky, but that's never a bad thing! Strange as it may sound, this was like an auberginey version of Tzatziki.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 11, 2014
By Chef #864049
on July 06, 2012
Just had the boranie bademjan for lunch with lavash, Persian cucumber and tomato salad, and a bit of Bulgarian feta. It was delicious.
I roasted the eggplants in a convection oven at 330 degrees for 34 minutes. The flesh was cooked perfectly at the largest part, but the flesh of the narrow part seemed a little tough to me. My eggplants were a little small; three eggplants made a pound. I'm just speculating, as this is the first time I've ever cooked eggplant, but perhaps larger eggplants would've had better texture.
I added some chopped purple basil with the mint, and was pleased with the flavor.
on October 12, 2005
By Missy Wombat
on February 07, 2003
Serving Size: 1 (141 g)
Servings Per Recipe: 8