BORANI-E BADEMJAN
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
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)
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
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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