Boranie Bademjan (Persian Eggplant Yogurt Dip)

Name: Boranie Bademjan (Persian Eggplant Yogurt Dip)
Cook time: 40 min
Yield: 4 servings
Cuisine: United Kingdom
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

Serve hot or cold with pita bread.

INGRIDIENT

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 (Optional)

2 teaspoons hot water (Optional)

1 sprig fresh mint, stemmed

1 teaspoon Greek yogurt

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 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.

Step: 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.

Step: 6

Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

NUTRITION FACT

Per Serving: 116 calories; protein 4.6g; carbohydrates 15.8g; fat 5.1g; cholesterol 7.7mg; sodium 609mg.

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