Boranie bademjan – Eggplant dip!

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
Little oil


  1. Heat the oven to 200 degrees Celsius. (392 Fahrenheit)
  2. 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.
  3. 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.
  4. Heat a little oil in a frying pan, fry the onion until it gets a nice color, ( 5 – 7 minutes).
  5. Add the garlic cloves, pressed or chopped.
  6. Add the eggplant meat and fry and mash at the same time to incorporate, season, and put aside to cool.
  7. Mix with the yogurt, taste, and correct the flavor to suit you.
  8. Put on a dish, decorate with yogurt, rosebuds, and saffron.
  9. Serve with Persian bread, baguette, or plain soft, thin bread.


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