Boranie Bademjan (Persian Eggplant Yogurt Dip) recipe

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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

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

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

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

  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.

  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.

  6. 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.

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