Best Boranie Bademjan Persian Eggplant Yogurt Dip Recipes

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Boranie Bademjan (Persian Eggplant Yogurt Dip) image

Serve hot or cold with pita bread.

Provided by kopolpa

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h13m

Yield 4

Number Of Ingredients 12

Ingredients

2 (1 pound) eggplants
⅔ cup Greek yogurt
4 cloves garlic, peeled and crushed
4 teaspoons chopped fresh mint
2 teaspoons fresh lime juice
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon powdered saffron
2 teaspoons hot water
1 sprig fresh mint, stemmed
1 teaspoon Greek yogurt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Prick eggplants all over with a fork and place on the baking sheet.
Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

Nutrition Facts : Calories 116 calories, Carbohydrate 15.8 g, Cholesterol 7.7 mg, Fat 5.1 g, Fiber 7.8 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 609 mg, Sugar 6.7 g

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Boranie Bademjan (Persian Eggplant Yogurt Dip) image

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

Ingredients

2 (1 lb) large eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 cup drained yogurt
4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
2 teaspoons fresh lime juice
1/4 teaspoon powdered saffron, threads in (optional)
2 teaspoons hot water (optional)
1 teaspoon drained yogurt
fresh mint leaves

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.