Tuesday, August 24, 2010

Persian Eggplant Yogurt Dip(Borani-e Bademjan)

Yield:6 Servings
1 1/2 lb. eggplant, edges trimmed,sliced, outer purple skin removed
2 Tbsp. extra-virgin olive oil plus extra
1 1/2 c plain whole greek-style yogurt
juice of 1 lemon
3-4 medium garlic cloves, crushed
salt, to taste

1.Cube the eggplant slices.Over medium-high heat, warm a pan with 2 Tbsp. olive oil.Add
the cubed eggplant and saute regularly until they become soft and begin to cook (15 minutes).Add more olive oil if necessary.
2.Remove pan from heat and allow eggplant to cool slightly.
3.In a medium bowl, add the eggplant and the remaining of the ingredients and mix manually
for few minutes till somewhat evenly combined.
4.Add the eggplant/yogurt mixture to a food processor and process till evenly combined and
it becomes a puree-like consistency.Add salt to taste and process for few more seconds.
5.Place borani-e bademjan in a serving dish and serve at room temperature.
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