Badenjan Dip Recipes

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EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)



Eggplant and Yogurt Spread (Borani-E Bâdenjân) image

This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Condiment/Spread     Condiment     Appetizer     Dip     Eggplant     Summer     Yogurt

Yield 4 servings

Number Of Ingredients 9

2 large eggplants (1 pound 2 ounces/500 g)
1/4 cup (60 ml) extra-virgin olive oil
1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
1 clove garlic, minced to a fine paste
Sea salt and finely ground black pepper
1/2 cup (125 g) labneh
Pinch of saffron threads, soaked in 1 tablespoon water
1/3 cup (50 g) walnuts, coarsely chopped
Iranian flatbread, for serving

Steps:

  • Preheat the broiler to high.
  • Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
  • Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
  • Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)



Boranie Bademjan (Persian Eggplant Yogurt Dip) image

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Provided by najwa

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

2 (1 lb) large eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 cup drained yogurt
4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
2 teaspoons fresh lime juice
1/4 teaspoon powdered saffron, threads in (optional)
2 teaspoons hot water (optional)
1 teaspoon drained yogurt
fresh mint leaves

Steps:

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

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