Boranie Bademjan (Persian Eggplant Yogurt Dip)

Name: Boranie Bademjan (Persian Eggplant Yogurt Dip)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 large eggplants (1 lb); 1 tsp olive oil; 4 clove garlic; 1 tsp salt; 0.5 tsp fresh ground black pepper; 0.667 cup drained yogurt; 4 tsp fresh mint; 2 tsp fresh lime juice; 0.25 tsp powdered saffron; 2 tsp hot water; 1 tsp drained yogurt; fresh mint leaves

A dip of aubergine, yogurt and mint, seasoned with saffron and roasted in the oven. It's finished with saffron water, yogurt and mint leaves.

50 min · Serves 8 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
40 min
2
Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
3
Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
4
In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
5
Can be made in advance and stored in refrigerator.