Name: Boranie Bademjan (Persian Eggplant Yogurt Dip) recipe
Ingredients: 2 (1 pound) eggplants;⅔ cup Greek yogurt;4 cloves garlic, peeled and crushed;4 teaspoons chopped fresh mint;2 teaspoons fresh lime juice;1 teaspoon olive oil;1 teaspoon salt;½ teaspoon freshly ground black pepper;¼ teaspoon powdered saffron;2 teaspoons hot water;1 sprig fresh mint, stemmed;1 teaspoon Greek yogurt

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Ingredients

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

Nutrition Info

116 calories carbohydrate: 15.8 g cholesterol: 7.7 mg fat: 5.1 g fiber: 7.8 g protein: 4.6 g saturatedFat: 2 g servingSize: - sodium: 609 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Prick eggplants all over with a fork and place on the baking sheet.
Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
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.
Dissolve saffron in a small bowl of hot water, drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

Recipe Yield

4 servings

Recipe Note

Serve hot or cold with pita bread.

Alternatives to this recipe

Boranie Bademjan (Persian Eggplant Yogurt Dip)

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