Name: Boranie Bademjan (Persian Eggplant Yogurt Dip)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 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

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Recipe by najwa

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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:

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ingredients

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
Garnish
¹⁄₄ teaspoon powdered saffron, threads in (optional)
2 teaspoons hot water (optional)
1 teaspoon drained yogurt
fresh mint leaves

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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photo by Ambervim

3/11/2014

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review by Ambervim

3/11/2014

Tasty dip! Healthy too. Easy to make. I bet it will even be better in the morning.

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review by wentsel

7/6/2012

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.

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review by Artandkitchen

6/9/2012

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!

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photo by Artandkitchen

6/9/2012

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