Borani Bademjan Fried Eggplant Yogurt Dip Food
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!
BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)
From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.
Provided by najwa
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.
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- Place eggplants on oven rack and bake until done, 30 minutes to 1 hour, depending on the size and thickness of your eggplant. Be sure to put a tray underneath the eggplants to catch drips.
- Remove eggplants from oven and allow to cool. Once cool enough to touch, cut in half and scoop out and mash the soft flesh. Reserve in a bowl.
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