Boranie Bademjan (Persian Eggplant Yogurt Dip)

Recipe by najwa
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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