Eggplant Dip with Yogurt (Borani-e Bademjan)

By Nicholas Day
August 23, 2012
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Author Notes:

Lightly adapted from Claudia Roden's The New Book of Middle Eastern Food

Nicholas Day

Serves: 6 (as appetizer)

  • 2 eggplants, decently sized (just shy of a couple of pounds worth)
  • 3 tablespoons olive oil
  • 1 cup yogurt
  • 1/2 lemon, juiced
  • 1 clove of garlic, crushed (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons fresh mint, chopped (optional)
  1. 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.
  2. 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.

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