Boranie Bademjan (Persian Eggplant Yogurt Dip)

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

Submitted by najwa

"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

Ready In:: 50mins
Ingredients:: 12
Serves:: 8

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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Reviews

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!

Artandkitchen
Yum! I'm a big fan of Eggplant and yogurt dips and I really enjoyed this dip. I baked the eggplant in the morning and then peeled it in the afternoon. The dip was sitting in the fridge until evening time and it was perfect. The flavours all combined well together and intensified. Thank you najwa

Chef floWer
Definitely very garlicky, but that's never a bad thing! Strange as it may sound, this was like an auberginey version of Tzatziki.

SugaredAlmond
Loved the lime and mint in this. It is better after it is left to 'blend' in the refrigerator overnight.

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

Ambervim

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RECIPE SUBMITTED BY

najwa

St. Louis, MO

Hi .. The pic is of my beautiful son, born on 2/5/2005. His name is Tariq, meaning Bright Star. As I type this, he is blowing bubbles in his water cup and watching cartoons. He whined to get this water for 15 mins and now he won't drink it, he will only play with it. Sigh.. A few days ago he came up with this song, so sing along to the tune of "Old McDonald" : Old McTariq Laq Laq Laq E I E I OOOOOO LOL I thought it was the cutest thing :-) When I'm not running around after my son, or cleaning up the mess he makes wherever he goes, I cook and bake (my husband loves the blueberry muffins I make) and I love trying new recipes .. I also love to read, and collect sci-fi/fantasy novels .. I have over 500 books and still counting ..

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