Boranie Bademjan (Persian Eggplant Yogurt Dip)
دوغ doogh is a popular and refreshing drink in iran.
Recipe Summary Boranie Bademjan (Persian Eggplant Yogurt Dip)
Serve hot or cold with pita bread.Ingredients | Doogh Persian Yogurt Drink2 (1 pound) eggplants⅔ cup Greek yogurt4 cloves garlic, peeled and crushed4 teaspoons chopped fresh mint2 teaspoons fresh lime juice1 teaspoon olive oil1 teaspoon salt½ teaspoon freshly ground black pepper¼ teaspoon powdered saffron (Optional)2 teaspoons hot water (Optional)1 sprig fresh mint, stemmed1 teaspoon Greek yogurtDirectionsPreheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.Prick eggplants all over with a fork and place on the baking sheet.Bake in the preheated oven, turning frequently, until soft, about 40 minutes.Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.Substitute 1 teaspoon dried mint for the fresh mint if desired.Info | Doogh Persian Yogurt Drinkprep:
25 mins
cook:
40 mins
additional:
8 mins
total:
1 hr 13 mins
Servings:
4
Yield:
4 servings
TAG : Boranie Bademjan (Persian Eggplant Yogurt Dip)Appetizers and Snacks, Dips and Spreads Recipes,
