Boranie Bademjan (Persian Eggplant Yogurt Dip) recipe
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Ingredients
- 2 (1 pound) eggplants ⅔ cup Greek yogurt 4 cloves garlic, peeled and crushed 4 teaspoons chopped fresh mint 2 teaspoons fresh lime juice 1 teaspoon olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon powdered saffron 2 teaspoons hot water 1 sprig fresh mint, stemmed 1 teaspoon Greek yogurt
Nutrition Info
- 116 caloriescarbohydrate: 15.8 gcholesterol: 7.7 mgfat: 5.1 gfiber: 7.8 gprotein: 4.6 gsaturatedFat: 2 gservingSize: -sodium: 609 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Boranie Bademjan (Persian Eggplant Yogurt Dip)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Prick eggplants all over with a fork and place on the baking sheet.
Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl, mix thoroughly. Spoon into a serving dish.
Dissolve saffron in a small bowl of hot water, drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.