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My review
Boranie Bademjan (Persian Eggplant Yogurt Dip)
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kopolpa
"Serve hot or cold with pita bread."
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Ingredients
1 h 13 m servings 116Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Substitute 1 teaspoon dried mint for the fresh mint if desired.