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