Eggplant Dip with Yogurt (Borani-e Bademjan)
Author Notes:
Lightly adapted from Claudia Roden's The New Book of Middle Eastern Food
Serves: 6 (as appetizer)
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2
eggplants, decently sized (just shy of a couple of pounds worth)
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3
tablespoons olive oil
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1
cup yogurt
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1/2
lemon, juiced
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1
clove of garlic, crushed (optional)
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2
tablespoons fresh parsley, chopped (optional)
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2
tablespoons fresh mint, chopped (optional)
- Prick eggplants with a fork. In a very hot oven (450 degrees) or under a broiler, roast the eggplants for 30 to 45 minutes, or until their skins are blackened and their insides are extremely soft. Let cool, then scoop the flesh into a colander. Press gently so that the juices drain away.
- Put the eggplant flesh in a bowl and mash with a fork or a potato masher. Add the olive oil and yogurt and continue mashing and blending. Add the lemon and garlic, if using, and salt to taste. Mix in the parsley or mint, if using. Taste again. Serve.
- This recipe is a Community Pick!
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Vegetable|Make Ahead|Summer|Gluten-Free|Vegetarian|Appetizer
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Wonderful!
I had to put the dip into the blender to make it smooth enough to tempt my family to taste it. My daughter, pickiest eater on the face of the planet, turned up her nose. My husband *loved* it. I used lime juice, oddly, instead of lemon, because I had limes and not lemons in the house.
Just made this with the abundant CSA eggplant supply and fresh herbs from the garden. The yogurt really lightens the dip. I used plain low-fat yogurt that I strained in the refrigerator. Thanks for the recipe. Delicious!!
I am sorry to say that this did not convert me to an eggplant lover. i have found that i like young roasted or sauteed thin strips of eggplant, i like baba ganoush and that's about it. i am trying, really, i am trying. But i found this bland and a little slimy - perhaps if would have used greek yogurt, it would have firmed up a bit and been a little zingy? It wasn't bad, it just wasn't good for me.
Yum! Just made this with some leftover roasted eggplant! Good and easy:)
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