Yogurt and Eggplant Dip
Borani-e bademjan

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 1 hour

2 large or 3 small seedless eggplants
1/4 cup olive oil
1 onion, peeled and thinly sliced
4 cloves garlic, peeled and crushed
1 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1 cup yogurt, drained in cheesecloth for 3 hours
1 tablespoon chopped fresh mint, or 1 teaspoon dried mint
1/4 teaspoon saffron dissolved in
1 tablespoon hot water
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Wash eggplant and prick in several places with a fork to prevent bursting. Place whole eggplants on oven rack and bake for 1 hour. Be sure to put a tray under the eggplant to catch drips.
2. Remove eggplant from oven, let cool, then peel and mash.
3. Heat the oil in a non-stick skillet and cook the onion and garlic until golden. Add the eggplant and mix well. Cover and cook for five minutes over low heat. Add salt and pepper. Remove from heat and let cool.
4. Transfer to a serving dish, mix with yogurt and garnish with mint, saffron water, and walnuts.
5. Place the eggplant dish on a platter. Cut up lavash bread and arrange around the dish on the platter. Serve as an appetizer. Nush-e Jan!

Credits: All photos and recipes from New Food of Life: Ancient Persian & Modern Iranian Cooking & Ceremonies or Silk Road Cooking: a Vegetarian Journey, copyright Najmieh Batmanglij 1986-2004. Courtesy of Mage Publishers, 1032 29th St. NW, Washington, DC 20007.



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