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Boranie Bademjan (Persian Eggplant Yogurt Dip)

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"Serve hot or cold with pita bread."
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1 h 13 m servings 116
Original recipe yields 4 servings


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  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 15.8 4.6 8 609 Full nutrition

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