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!
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:
- 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.
- Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
- 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.
- 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.
- Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil.
- Serve cold or at room temperature with warm bread.