Borani E Bademjan Food

CREAMY EGGPLANT & CARAMELIZED ONION DIP (KASHKE BADEMJAN)

Steps:

• Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
• Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
• Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
• While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized - turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn't burn. Set aside.
• Peel away the skin of the eggplant (if a little is left that's OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
• OPTIONAL: Add 1/4 cup Greek yogurt and stir once more - this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant.
• Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but it will keep in the fridge covered for a couple of days.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

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.

BORANI-E BADEMJAN

Steps:

• Broil or roast and peel the eggplants (see page 63).
• Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon. Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree. Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley. Serve cold.
• Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.
• Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.
• Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt. Dribble this on top.