New this month
Get the Allrecipes magazine

Boranie Bademjan (Persian Eggplant Yogurt Dip)

 made it  |  0 reviews   |   photos

"Serve hot or cold with pita bread."
Added to shopping list. Go to shopping list.


1 h 13 m servings 116 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Prick eggplants all over with a fork and place on the baking sheet.
  3. Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
  4. Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
  5. 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.
  6. Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.


  • Cook's Note:
  • Substitute 1 teaspoon dried mint for the fresh mint if desired.

Nutrition Facts

Per Serving: 116 calories; 5.1 g fat; 15.8 g carbohydrates; 4.6 g protein; 8 mg cholesterol; 609 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0