Borani E Bademjan Recipes

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BORANI-E BADEMJAN



Borani-e Bademjan image

This is very popular in Iran. A similar recipe, called buran, is to be found in al-Baghdadi's thirteenth-century cookery manual (see appendix). There, fried meatballs are added to the puree, and the dish is seasoned with ground cumin and cinnamon.

Yield serves 6

Number Of Ingredients 7

3 eggplants, weighing about 1 1/2 pounds total
3 tablespoons extra-virgin olive oil
1 1/4 cups plain whole-milk yogurt
Juice of 1 lemon
2 cloves garlic, crushed
Salt
2 tablespoons chopped flat-leaf parsley (optional)

Steps:

  • Broil or roast and peel the eggplants (see page 63).
  • Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon. Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree. Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley. Serve cold.
  • Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.
  • Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.
  • Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt. Dribble this on top.

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)



Boranie Bademjan (Persian Eggplant Yogurt Dip) image

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Provided by najwa

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

2 (1 lb) 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

Steps:

  • Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
  • Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
  • Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
  • In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
  • Can be made in advance and stored in refrigerator.

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