Boranie Bademjan (Persian Eggplant Yogurt Dip)

May 21, 2023May 21, 20230 1
Boranie Bademjan (Persian Eggplant Yogurt Dip) recipe for your next snack or appetizer
in Appetizer

Prep

15 min

Cook

60 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 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

Nutrision Information

Servings Per Recipe
6-8
Calories
70
Sugar
3g
Fat
3g
Boranie Bademjan is a popular Persian dish that is often served as an appetizer or snack. Made with roasted eggplant, yogurt, and fragrant herbs and spices, this dip is a healthy and flavorful alternative to traditional dips like hummus or spinach dip. Served with pita bread or sliced vegetables, Boranie Bademjan is a perfect addition to any party or gathering. The dish takes a little bit of time to prepare, but the end result is well worth the effort. Whether you are a fan of eggplant or just looking to try something new, Boranie Bademjan is a delicious and satisfying snack that is sure to impress.

Instructions

1.Preheat the oven to 400°F.
2.Pierce the eggplants with a fork and place on a baking sheet. Roast the eggplants in the preheated oven for 45 minutes to 1 hour, until they are soft and tender.
3.Remove the eggplants from the oven and let them cool.
4.Cut off the stems and peel the skins from the eggplants. Discard the stems and skins.
5.In a medium bowl, mash the eggplant flesh with a fork or potato masher until it is smooth.
6.In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the mashed eggplant, salt, and black pepper to the skillet, and cook for 5-7 minutes, stirring occasionally.
7.Remove the skillet from heat and let it cool slightly.
8.Add the drained yogurt, mint, lime juice, and saffron (if using) to the eggplant mixture. Stir well to combine.
9.Place the Boranie Bademjan in a serving bowl and garnish with a dollop of yogurt and fresh mint leaves to serve.
10.

PROS

This Persian Eggplant Yogurt Dip is a healthy and flavorful appetizer or snack that is easy to prepare.

Eggplants are low in calories and high in fiber, while yogurt is a good source of protein and calcium.

Saffron has been linked to potential health benefits, such as improving mood and reducing inflammation.

Mint is a fresh and fragrant herb that promotes digestion and can help freshen breath.

CONS

This recipe takes some time to prepare, as the eggplants need to roast in the oven for nearly an hour before being used.

The dip is relatively low in protein, so it may be a good idea to pair it with some crackers or other small bites to make it a more substantial snack.

HEALTH & BENEFITS

Eggplants contain a wide variety of vitamins and minerals, such as vitamin C, vitamin K, and potassium.
They are also a good source of antioxidants, which can help protect against cellular damage and reduce the risk of chronic diseases like cancer and heart disease.
Yogurt is a good source of beneficial bacteria that promote gut health and boost the immune system.
It is also a rich source of protein, which is important for building and repairing tissues in the body.
Saffron may have potential health benefits, such as improving mood, reducing inflammation, and promoting better sleep.
Mint is a refreshing herb that can help aid digestion and freshen breath.

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