Borani E Bademjan Recipes

BORANI BADEMJAN | FRIED EGGPLANT YOGURT DIP RECIPE

Borani Bademjan | Fried Eggplant Yogurt Dip Recipe image

Borani Bademjan is a Persian eggplant yogurt dip, which is made by usually barbecued eggplants and condensed yogurt. Not just as a side dish, but you can also serve it with bread as a light main course. You can also fry the eggplants, which makes no significant difference in the elegance of the dish. This one is made by fried eggplants, just follow the instructions.

Provided by PersianGood Team

Number Of Ingredients 7

Ingredients

3 Eggplants
2 Bodum Bistro single glass Condensed / strained yogurt
2 cloves Garlic
1 teasp Dried mint
Salt (as much as required)
Pepper (as much as required)
Oil (as much as required)

Steps:

Peel the eggplants and sprinkle salt on them. Wait for 20minutes to have the bitter taste vanished. Wash the eggplants then. Fry them in a suitable frying pan. Place the fried eggplants on a napkin in order to have the extra oil removed.
Knead the fried eggplants and try to tenderize them well. Put them aside and let them cool down. Grate the garlic cloves and mix them with the strained yogurt. Then add the eggplants to them too. Add salt, pepper and dried mint. You can use dried mint for the garnish. Better to keep the borani in the fridge for at least 3 hours. It will help you have a better tasting borani!

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

Ingredients

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.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Boranie Bademjan (Persian Eggplant Yogurt Dip) image

Serve hot or cold with pita bread.

Provided by kopolpa

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h13m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 609 mg, Sugar 6.7 g

BORANI-E BADEMJAN

Borani-e Bademjan image

This is very popular in Iran. A similar recipe, called buran, is to be found in al-Baghdadi's thirteenth-century cookery manual (see appendix). There, fried meatballs are added to the puree, and the dish is seasoned with ground cumin and cinnamon.

Yield serves 6

Number Of Ingredients 7

Ingredients

3 eggplants, weighing about 1 1/2 pounds total
3 tablespoons extra-virgin olive oil
1 1/4 cups plain whole-milk yogurt
Juice of 1 lemon
2 cloves garlic, crushed
Salt
2 tablespoons chopped flat-leaf parsley (optional)

Steps:

Broil or roast and peel the eggplants (see page 63).
Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon. Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree. Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley. Serve cold.
Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.
Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.
Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt. Dribble this on top.

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