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.
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INGREDIENTS
Nutrition- 2(1 lb) large eggplants
- 1teaspoon olive oil
- 4
- 1teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 2⁄3cup drained yogurt
- 4
- 2teaspoons fresh lime juice
Garnish
- 1⁄4
- 2
- 1teaspoon drained yogurt
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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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