Condiments
Jump To Recipe Print Recipe

Borani-e-Bademjan

4.6k

4k

2

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at

Jump to Recipe Print Recipe

Borani-e-Bademjan is a roasted eggplant and yogurt dip – a part of the Middle Eastern Cuisine. It is truly delicious and kids and adults take to it in a gusto!

I had posted Saffron Shrikhand few weeks ago and mentioned about the sample of saffron received from Saffron Direct.

I wanted to make a savory dish using the saffron. Again I used one of the best dishes listed on Saveur.

Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip
Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip

A roasted eggplant & yogurt dip. The combination in itself sounds so heavenly.

It is a Middle Eastern specialty served as an appetizer with flatbread.

The recipe calls for roasting the eggplant in the oven, but I roasted it on a cooktop the way we do for Baingan ka Bharta. The smokey flavor added a new dimension to the dish.

Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip
Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip

I also served the dish with Indian flatbread.

V loved it. He couldn’t get enough of it. :) A must-try in winter.

Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip
Print Recipe

Borani-e-Bademjan

An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegetarian
Keyword: Quick & Easy, Warm
Servings: 4 people

Ingredients

  • 2 aubergine eggplants, large
  • ½ cup olive oil
  • 1½ onion thinly sliced
  • ½ cup greek yogurt homemade hung curd
  • to taste salt and black pepper
  • ¼ tsp saffron kesar, soaked in 1 tbsp water
  • ½ cup walnuts chopped

Instructions

  • Thoroughly wash the eggplants.
  • Grease them using few drops of oil. Roast them on slow fire rotating, until skin is charred and flesh is very soft, about 1 hour.
  • Let cool. Gently peel off the charred skin, transfer to a colander, and drain for 20 minutes.
  • Meanwhile, heat ¼ cup oil in a skillet over medium heat. Add 1 sliced onion; cook until browned, about 10 minutes. Add eggplant; cook, mashing, until liquid evaporates, about 5 minutes. Remove from heat; transfer to a bowl. Add curd, salt, and pepper; stir until smooth. Cool.
  • Heat 2 tbsp oil in another skillet over medium heat. Add remaining onion; cook until caramelized, about 10 minutes.
  • Drizzle eggplant mixture with saffron; garnish with caramelized onions & walnuts.

Notes

  1. Saveur
  2. I roasted the eggplants on slow fire the way we do for Baingan Bharta
  3. I skipped garlic. You can add if you prefer.