Persian Eggplant & Yogurt Delight
This delectable dip, known as Boranie Bademjan, combines the rich flavors of roasted eggplant with the creamy tang of yogurt and the freshness of mint. Originating from Persian cuisine, this dish is perfect for gathering with friends and family, whether served as an appetizer with warm pita bread or as part of a larger feast. The marriage of smoky eggplant and zesty lime juice creates a harmonious blend that is sure to impress. Make it ahead of time for the flavors to meld together beautifully!
N/A
Servings
50
Calories
12
Ingredients
Ingredients
Large eggplants
2 (Rinsed, pricked, and roasted)
Olive oil
1 teaspoon (None)
Garlic cloves
4 (Peeled and crushed)
Salt
1 teaspoon (None)
Fresh ground black pepper
1/2 teaspoon (None)
Drained yogurt
2/3 cup (Drained)
Fresh mint (chopped)
4 teaspoons (Chopped; or 1 teaspoon dried mint)
Fresh lime juice
2 teaspoons (Juiced)
Powdered saffron
1/4 teaspoon (Optional; threads in hot water)
Hot water
2 teaspoons (Optional)
Drained yogurt (for garnish)
1 teaspoon (Drained)
Fresh mint leaves (for garnish)
To taste (None)
Instructions
1
Preheat your oven to 350°F (175°C). Rinse the eggplants and use a fork to prick them in several places to prevent bursting during roasting.
2
Place the eggplants on a baking sheet and roast them for about 40 minutes, turning them occasionally, until they are soft and the skin begins to char.
3
Once roasted, remove the eggplants from the oven and set them aside on a cutting board to cool until they are manageable. Carefully peel off the skin and chop the flesh into small pieces.
4
In a mixing bowl, combine the roasted eggplant flesh with crushed garlic, olive oil, salt, black pepper, drained yogurt, chopped fresh mint (or dried mint), lime juice, and optional saffron water.
5
Mix the ingredients thoroughly until well combined. Taste and adjust seasoning if necessary.
6
Transfer the dip to a serving dish. For a beautiful presentation, drizzle saffron water over the top, add a dollop of yogurt, and garnish with fresh mint leaves.
7
Serve warm or chilled with pita bread or vegetable crudités. This dish can be made in advance and stored in the refrigerator for up to 3 days, allowing the flavors to develop even further.
Nutrition Information
1.25g
Fat
7.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Boranie Bademjan?
Boranie Bademjan is a traditional Persian dip made from roasted eggplants, yogurt, and mint.
What are the main ingredients in Persian Eggplant & Yogurt Delight?
The main ingredients include large eggplants, olive oil, garlic, yogurt, mint, and lime juice.
How long should I roast the eggplants?
The eggplants should be roasted for about 40 minutes at 350°F (175°C).
Is it necessary to prick the eggplants before roasting?
Yes, you should use a fork to prick the eggplants in several places to prevent them from bursting in the oven.
Can I use dried mint instead of fresh mint?
Yes, you can substitute 4 teaspoons of fresh chopped mint with 1 teaspoon of dried mint.
How many calories are in a serving of this dip?
There are approximately 50 calories per serving of this dish.
What type of yogurt is best for this recipe?
The recipe calls for 2/3 cup of drained yogurt to ensure a thick and creamy consistency.
How do I prepare the garlic for this dish?
The recipe requires 4 garlic cloves that have been peeled and crushed.
Is this recipe vegetarian-friendly?
Yes, this dish is vegetarian and is tagged as such in the recipe details.
How long can Boranie Bademjan be stored in the refrigerator?
It can be stored in the refrigerator for up to 3 days, which helps the flavors develop further.
What should I serve with this eggplant dip?
It is best served with warm pita bread or vegetable crudités.
How much fat is in this recipe?
The fat content is approximately 1.25g per serving.
Is the saffron mandatory for this recipe?
No, the powdered saffron is optional, but it adds a beautiful color and aroma.
How much lime juice is needed?
You will need 2 teaspoons of fresh lime juice for this recipe.
Should the dip be served warm or cold?
This dip can be served either warm or chilled depending on your preference.
How many eggplants does this recipe require?
The recipe calls for 2 large eggplants.
What is the carbohydrate content per serving?
There are approximately 7.5g of carbohydrates per serving.
What is the protein content per serving?
There is approximately 1.5g of protein per serving.
Do I need to peel the eggplants?
Yes, after roasting and cooling, you should carefully peel off the skin and chop the flesh.
What is the purpose of the saffron water?
Saffron water is used both in the dip and as a garnish for a beautiful presentation.
How much olive oil is used?
The recipe uses 1 teaspoon of olive oil.
What origin is this dish?
This dish originates from Persian (Middle Eastern) cuisine.
Can this be served as a main course?
It is primarily served as an appetizer or side dip.
How much salt and pepper should I add?
The recipe specifies 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper.
How do I garnish the final dish?
Garnish with a drizzle of saffron water, a dollop of yogurt, and fresh mint leaves.
How often should I turn the eggplants while roasting?
You should turn the eggplants occasionally to ensure even roasting and charring of the skin.
Is this dish spicy?
No, it is a savory and tangy dip, not typically known for being spicy.
Can I make this dish ahead of time?
Yes, making it ahead allows the flavors of the eggplant, garlic, and mint to meld together.
How much water is needed for the saffron?
You should use 2 teaspoons of hot water to prepare the optional saffron threads.
What is the total number of ingredients?
There are 12 ingredients listed in the recipe, including garnishes.