Boranie Bademjan (Persian Eggplant Yogurt Dip)

Roasted eggplant is mixed with Greek yogurt, crushed garlic, and fresh mint to make this delicious Persian dip known as boranie bademjan.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 116 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 2 teaspoons fresh lime juice
• 4 cloves garlic, peeled and crushed
• 4 teaspoons chopped fresh mint
• 2 (1 pound) eggplants
• ⅔ cup Greek yogurt
• ¼ teaspoon powdered saffron (Optional)
• 2 teaspoons hot water (Optional)
• 1 sprig fresh mint, stemmed
• 1 teaspoon Greek yogurt

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step 2

Prick eggplants all over with a fork and place on the baking sheet.

Step 3

Bake in the preheated oven, turning frequently, until soft, about 40 minutes.

Step 4

Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.

Step 5

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.

Step 6

Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.