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.

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.

I also served the dish with Indian flatbread.

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

How to Make Borani-e Bademjan at Home?

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 hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

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.