Boraniye bademjan (Yogurt and eggplant dip) is a must-have dish during summer or even winter as a complement for a buffet or appetizer.
Well, you call it a dip, but it’s a unique complement for a buffet in the summer or winter, great for a barbeque or as an appetizer together with some bread.
When we mix the eggplant with yogurt, the dish should be served cold or room-tempered. You can prepare it the day before eating it; take it out of the fridge to room temperature 30 minutes before serving; the taste will not come out properly if it’s too cold.
Ingredients for four servings or more if it is a buffet
One big eggplant
1/2 onion – peeled and chopped well
One garlic clove pressed (can be excluded)
1/2 teaspoon salt
1/4 of a teaspoon freshly ground black pepper
1 – 1 1/2 dl yogurt
1/2 tablespoon chopped fresh mint
1/4 of teaspoon saffron mixed with some hot water
- Heat the oven to 200 degrees Celsius. (392 Fahrenheit)
- Wash the eggplant, dry, peck it on a side with a fork, leave it in the oven for 30-40 minutes or until the skin starts to shrink.
- Remove the eggplant and let it cool for a while to make it manageable. Cut a score and remove the inner part of the eggplant – place it aside.
- Heat a little oil in a frying pan, fry the onion until it gets a nice color, ( 5 – 7 minutes).
- Add the garlic cloves, pressed or chopped.
- Add the eggplant meat and fry and mash at the same time to incorporate, season, and put aside to cool.
- Mix with the yogurt, taste, and correct the flavor to suit you.
- Put on a dish, decorate with yogurt, rosebuds, and saffron.
- Serve with Persian bread, baguette, or plain soft, thin bread.