Borani Bademjan - Persian Eggplant and Yogurt Dip

Borani Bademjan-Persian Eggplant and Yogurt Dip

ماست و بادمجان/ بورانی بادمجان 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

Serves 4-6

2 large eggplant
2 cups plain yogurt
2 medium onion, thinly sliced
3-4 garlic cloves, minced
1 tablespoon dried mint
A pinch of red pepper
Salt and pepper to taste
Vegetable oil or olive oil

  1. Make 2-3 cuts in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplant in a baking dish and cook in a 400 degrees Fahrenheit preheated oven for about 30-40 minutes or until soft. Remove from the oven and set aside to cool.
  2. Remove the skin and chop them 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 minuts.  
  4. In a large mixing bowl combine all ingredients and mix well. Taste and adjust the seasoning. Transfer into a serving dish, garnish with chopped fresh mint leaves or dried mint, a pinch of red pepper and a drizzle of olive oil or fried onions. 
  5. Serve cold or at room temperature with warm bread.


  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.

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

  2. Do you sauté the onion and garlic?

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

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

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