Borani Bademjan - Persian Eggplant and Yogurt Dip


Mast-o-bademjan/ Borani bademjan (eggplant and yogurt dip) is a very delicious appetizer especially for eggplant lovers. Also, if you enjoy the taste of garlic, this is a kind of dish that you may use as many garlic cloves as you like!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients:
Serves 4-6

2 large eggplants
2 cups plain yogurt
2 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon dried mint
Salt and pepper to tast
1/3 teaspoon turmeric
Vegetable oil or olive oil

Method:
  1. Make 2-3 cuts in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplants in a baking dish and cook in a 400 degrees Fahrenheit pre-heated oven for about 30-40 minutes until soft. Remove from the oven and set aside to cool.
  2. Remove the skin and chop eggplants into small pieces and place in a colander to drain.
  3. Heat 2-3 tablespoons of oil in a skillet over medium heat, add the onions, saute until golden, add the garlic, stir for 2-3 minutes, add the turmeric and saute for another 1-2 minutes.  
  4. In a large mixing bowl combine all ingredients and mix well. Taste and adjust the seasoning. Transfer into a serving dish, garnish with fried onions. 
  5. Serve cold or at room temperature with warm bread.


Enjoy!

7 comments:

  1. Amazing recipe. Made this to our company cookout last week and it was a hit. Made it the night before and let it sit in the fridge all night so flavors develop more. I have been asked for the recipe from 2 other people already. Referred them to the blog as well.

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    Replies
    1. Thank you very much, Abbas. I'm so glad you liked the recipe.

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  2. Do you sauté the onion and garlic?

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    Replies
    1. Neda jan, yes and I have made the necessary corrections in my post. Thank you!

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  3. Made it last night, I also added some chopped fresh mint. Tnx. great recipe .

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  4. Patlıcan ve yoğurt birbirine çok yakışır. Harika...

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