Boranie Bademjan (Persian Eggplant Yogurt Dip)
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:
- 2 (1 lb) large eggplants
- 1 teaspoon olive oil
- 4 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2⁄3 cup drained yogurt
- 4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon powdered saffron, threads in (optional)
- 2 teaspoons hot water (optional)
- 1 teaspoon drained yogurt
- fresh mint leaves
- 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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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
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