Best 5 Boranie Bademjan Persian Eggplant Yogurt Dip Recipes

BORANI-E BADEMJAN (PERSIAN EGGPLANT AND YOGURT DIP)

Steps:

• Bake eggplants whole on a baking sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel eggplant and place in a colander to drain.
• In a skillet, sauté onions in oil for 10 minutes over medium heat. Add garlic, walnuts and spices and sauté for an additional 2 minutes. Remove from the heat and add yogurt, mint and lime juice; set aside.
• In a food processor, roughly purée eggplant with onion mixture until most of the dip is puréed with some pieces of eggplant and onion still visible. Add salt, to taste. Transfer to a serving bowl and garnish with chives. Serve with flatbread.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• 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.

BORANI BADEMJAN | FRIED EGGPLANT YOGURT DIP RECIPE

Steps:

• Peel the eggplants and sprinkle salt on them. Wait for 20minutes to have the bitter taste vanished. Wash the eggplants then. Fry them in a suitable frying pan. Place the fried eggplants on a napkin in order to have the extra oil removed.
• Knead the fried eggplants and try to tenderize them well. Put them aside and let them cool down. Grate the garlic cloves and mix them with the strained yogurt. Then add the eggplants to them too. Add salt, pepper and dried mint. You can use dried mint for the garnish. Better to keep the borani in the fridge for at least 3 hours. It will help you have a better tasting borani!

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Prick eggplants all over with a fork and place on the baking sheet.
• Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
• Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
• Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
• Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)

Steps:

• Preheat the broiler to high.
• Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
• Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
• Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.