Viral Dish! Boranie Bademjan (Persian Eggplant Yogurt Dip) :: So Tasty

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Boranie Bademjan (Persian Eggplant Yogurt Dip)

"Serve warm or bloodless with pita bread."

Ingredients :

• 2 (1 pound) eggplants
• 2/3 cup Greek yogurt
• four cloves garlic, peeled and crushed
• four teaspoons chopped clean mint
• 2 teaspoons fresh lime juice
• 1 teaspoon olive oil
• 1 teaspoon salt
• half teaspoon freshly floor black pepper
• 1/4 teaspoon powdered saffron (optional)
• 2 teaspoons hot water (non-compulsory)
• 1 sprig clean mint, stemmed
• 1 teaspoon Greek yogurt

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H13M

• Preheat oven to 350 degrees F (one hundred seventy five levels C). Line a baking sheet with aluminum foil.
• Prick eggplants all over with a fork and location at the baking sheet.
• Bake inside the preheated oven, turning often, till soft, approximately forty minutes.
• Place eggplants on a reducing board and allow stand until cool sufficient to handle, eight to 10 minutes. Peel off skin and chop flesh.
• Combine eggplant flesh, 2/three cup Greek yogurt, garlic, four teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; blend very well. Spoon into a serving dish.
• Dissolve saffron in a small bowl of warm water; drizzle over eggplant combination. Garnish with mint leaves and 1 teaspoon Greek yogurt.

Notes :

• Substitute 1 teaspoon dried mint for the clean mint if preferred.

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