Borani Bademjan | Persian Eggplant Yogurt Dip

Side dishes are very important part of the food table. They can be like a bonus. You just make yourself super happy by preparing them and bringing them on the dinner or lunch table. Borani Bademjoon is one of them, which just like Borani Esfenaj is a kind of yogurt dip. Just like Abdoogh Khiar, this dip has a cooling temperament.

Borani Bademjan is one of the most tasteful dishes you can eat. This yogurt dip is flavored with different additives and veggies. The eggplant added to the yogurt makes it super duper delicious. What are you waiting for? Just go for this healthy yet mouthwatering side dish. You will never regret it for sure! Here we prepared two different ways of making borane bademjoon. You will be able to choose your own preferable way of cooking it. Both recipes are delicious and loved.

Borani Bademjan | Fried Eggplant Yogurt Dip Recipe

PersianGood Team

Borani Bademjan is a Persian eggplant yogurt dip, which is made by usually barbecued eggplants and condensed yogurt. Not just as a side dish, but you can also serve it with bread as a light main course. You can also fry the eggplants, which makes no significant difference in the elegance of the dish.

This one is made by fried eggplants, just follow the instructions.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine persian

Servings 2 people

Ingredients

  

• 3 Eggplants
• 2 Bodum Bistro single glass Condensed / strained yogurt
• 2 cloves Garlic
• 1 teasp Dried mint
• Salt as much as required
• Pepper as much as required
• Oil as much as required

Instructions

 

• Peel the eggplants and sprinkle salt on them. Wait for 20minutes to have the bitter taste vanished. Wash the eggplants then. Fry them in a suitable frying pan. Place the fried eggplants on a napkin in order to have the extra oil removed.
• Knead the fried eggplants and try to tenderize them well. Put them aside and let them cool down. Grate the garlic cloves and mix them with the strained yogurt. Then add the eggplants to them too. Add salt, pepper and dried mint. You can use dried mint for the garnish. Better to keep the borani in the fridge for at least 3 hours. It will help you have a better tasting borani!

Borani Bademjan | Smoked Eggplant Yogurt Dip Recipe

PersianGood Team

In this recipe, you smoke the eggplants or you can simply barbecue them. This way you will have a dietary borani, which is really tasty and much healthier.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine persian

Ingredients

  

• 3 Eggplants
• 2 Bodum Bistro single glass Condensed / strained yogurt
• 2 Garlic cloves
• 1 teasp Dried mint
• Salt as much as required
• Pepper as much as required

Instructions

 

• First, wash the eggplants and dry them. Then barbecue or smoke them with their skin on! You can also use an oven.
• Peel the eggplants. Smash the eggplants and as said before, mix the yogurt, additives and garlic cloves (grated) together.

Helping Tips

• You can also add some tomatoes to your borani. Better to have them mashed and cooked in a pot with the eggplants for at least 20 minutes and then mix all the content with the yogurt.
• You can add some kashk too, if you prefer.
• Borani Kermanshahi does not contain yogurt and it is the same as Yatimche.

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