Best Eggplant And Yogurt Spread Borani E Bâdenjân Recipes
BORANI BADEMJAN | FRIED EGGPLANT YOGURT DIP RECIPE
Borani Bademjan is a Persian eggplant yogurt dip, which is made by usually barbecued eggplants and condensed yogurt. Not just as a side dish, but you can also serve it with bread as a light main course. You can also fry the eggplants, which makes no significant difference in the elegance of the dish. This one is made by fried eggplants, just follow the instructions.
Provided by PersianGood Team
Categories Appetizer Side Dish
Number Of Ingredients 7
Steps:
- Peel the eggplants and sprinkle salt on them. Wait for 20minutes to have the bitter taste vanished. Wash the eggplants then. Fry them in a suitable frying pan. Place the fried eggplants on a napkin in order to have the extra oil removed.
- Knead the fried eggplants and try to tenderize them well. Put them aside and let them cool down. Grate the garlic cloves and mix them with the strained yogurt. Then add the eggplants to them too. Add salt, pepper and dried mint. You can use dried mint for the garnish. Better to keep the borani in the fridge for at least 3 hours. It will help you have a better tasting borani!
EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)
This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Condiment/Spread Condiment Appetizer Dip Eggplant Summer Yogurt
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high.
- Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
- Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.
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