Eggplant And Yogurt Spread Borani E Bâdenjân Recipes
BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)
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
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.
EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)
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
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.
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- Transfer yogurt to a flat serving dish and whip till it has an even consistency. Stir in 1 tsp of crushed garlic. Set aside.
- In a non-stick skillet, heat 1/2 cup of oil. When hot, lower heat to medium and fry the sliced eggplant till medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.
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