Boranie Bademjan (Persian Eggplant Yogurt Dip)

Boranie Bademjan (Persian Eggplant Yogurt Dip) created by Ambervim

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
  • Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
  • Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
  • In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
  • Can be made in advance and stored in refrigerator.
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RECIPE MADE WITH LOVE BY

@najwa
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@najwa
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"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."
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  1. Ambervim
    Boranie Bademjan (Persian Eggplant Yogurt Dip) Created by Ambervim
    Reply
  2. Ambervim
    Tasty dip! Healthy too. Easy to make. I bet it will even be better in the morning.
    Reply
  3. wentsel
    Just had the boranie bademjan for lunch with lavash, Persian cucumber and tomato salad, and a bit of Bulgarian feta. It was delicious. <br/>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. <br/>I added some chopped purple basil with the mint, and was pleased with the flavor.
    Reply
  4. Artandkitchen
    WOW! I tried many eggplat dips and I can really tell you that your is outstanding!<br/>I loved the big amount of mint in this. <br/>I had Turkish yogurt on hand and this was really a good choice for this recipe!<br/>Thanks a lot for posting this!
    Reply
  5. Artandkitchen
    Boranie Bademjan (Persian Eggplant Yogurt Dip) Created by Artandkitchen
    Reply
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