Food & Drink · Travel

Ro’s Recipes: The Veils of Tehran

Borani–e Bademjan – Eggplant-Yogurt Dip

Eggplant is an important and much loved vegetable in all Middle Eastern cuisines. Here I have taken the classic Iranian eggplant dip, which translates wonderfully well to our “chips and dips” casual dining.

 

Yield: two cups

Equipment: flat sheet tray, fine mesh strainer, measuring cups and spoons, chef’s knife, medium sauce pan, wooden spoon, medium bowl, rubber spatula

Ingredients:

2 large eggplant

¼ cup extra virgin olive oil
2 cups finely minced onion
1 tablespoon peeled, minced garlic
1 teaspoon toasted, ground fennel seeds
2 teaspoons toasted, ground coriander seeds
¼ teaspoon saffron
¼ teaspoon chili powder
Kosher salt and freshly ground black pepper to taste

½ cup drained plain yogurt
2 tablespoons extra virgin olive oil
1 cup thinly sliced onion
¼ cup toasted chopped walnuts

Method:

Pierce eggplant with small sharp blade 6 – 8 times. Place on flat sheet and bake at 375 degrees for1 ¼ hours until very soft. Cool. Scoop flesh into fine mesh conical strainer.

Heat a medium sauce pan. Add oil. When shimmering add onions. Saute for two minutes till golden. Add garlic and saute one minute. Add fennel and coriander seeds, saffron, chili powder and salt and pepper.

Off heat add drained eggplant flesh and yogurt. Adjust seasoning as necessary. Cool.

Heat small saute pan. Add olive oil. When shimmering, add sliced onion and saute on medium high heat till caramelized. Place on top of eggplant dip. Sprinkle with chopped walnuts.

Serve with vegetable crudites, potato or tortilla chips

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  • Patricia Yarberry Allen MD February 2, 2017 at 1:20 pm

    Thanks for another great installment in “The Life of Ro: Travel, Romance and Food”.
    I wish I had been you…
    Pat

    Reply