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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!
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 najwa
Definitely very garlicky, but that's never a bad thing! Strange as it may sound, this was like an auberginey version of Tzatziki.
Tasty dip! Healthy too. Easy to make. I bet it will even be better in the morning.
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.
Loved the lime and mint in this. It is better after it is left to 'blend' in the refrigerator overnight.
This is a bit heavy on the raw garlic so be warned! Otherwise it is an enjoyable dip.