Borani Bademjan - Persian Eggplant and Yogurt Dip

 بورانی بادمجان Borani Bademjan is a very delicious appetizer, perfect for eggplant lovers. If you also enjoy garlic, this dish welcomes as many cloves as you care to add!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients

Serves 4-6

-2 large eggplants
-2 cups plain thick yogurt
-2 medium onions, thinly sliced
-4 garlic cloves, peeled and minced
-1 tablespoon dried mint
-A pinch of red pepper (optional)
-Salt and pepper to taste
-Olive oil

Method:

1. Preheat your oven to 400 degrees Farenheight. Make 2-3 cuts in each eggplant to allow steam to escape and prevent bursting.out  Place them on a sheet pan and bake for about 40 minutes or until soft. Remove from the oven, and set aside to cool.
2. Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Add the onions, saute until golden, add the garlic, cook for 2-3 minutes, then mix in the dried mint. Mix thoroughly.
4. In a large mixing bowl, combine the drained eggplant flesh, yogurt, sauteed onion-garlic mixture. Season with salt, and pepper to taste, adjusting as needed.
5. Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil. 
6. Serve cold or at room temperature with warm bread.

Enjoy!