Best 3 Eggplant And Yogurt Spread Borani E Bâdenjân Recipes
Eggplant and yogurt spread, or borani e bâdenjân, is a delectable dish originating from Iran. This dish has a fascinating history, tracing its roots back to ancient Persia, where eggplants were highly valued for their distinct flavor and texture. Throughout the centuries, borani e bâdenjân has become a staple in Iranian cuisine, adored for its smoky, creamy, and savory flavors. In this article, we will guide you through the culinary journey of discovering the best recipe for this iconic dish, exploring its unique ingredients, step-by-step instructions, and the art of creating a perfectly balanced spread that captures the essence of Iranian cuisine.
Let's cook with our recipes!
EGGPLANT WITH HERBS AND YOGURT
Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
- In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
- In a small bowl, combine yogurt and lime zest and season with salt.
- Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
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.
Provided by najwa
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
GRILLED EGGPLANT AND GREENS WITH SPICED YOGURT
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Provided by Alison Roman
Categories Side Yogurt Mint Eggplant Kale Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
- Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
- Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
- Mix yogurt and garam masala in a small bowl; season with salt and pepper.
- Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.
Additional Cooking Instructions:
1. For a healthier version, replace the eggplant with zucchini or summer squash.
2. For a vegetarian dish, omit the meat. Or make a separate meat version with chicken or ground beef.
3. A tangy yogurt spread is the perfect accompaniment to the warm, roasted eggplant and meat slices and the fluffy and crisp flatbreads.
4. If you don't have time to make the yogurt spread, you can use store-bought hummus or tahini sauce instead.
Conclusion:
Borani Banjan is a delicious and satisfying dish that is perfect for a weeknight dinner. The combination of roasted eggplant, meat slices, and tangy yogurt spread is sure to please everyone at the table. This dish is also relatively easy to make, so even novice cooks can give it a try. Be sure to serve Borani Banjan with plenty of flatbreads or rice, and enjoy the unique and flavorful taste of this Afghani dish.
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