Boorani Bademjan Eggplant Dip
Prep Time:
30 minutes
Serves
4-6 portions
Ingredients
- 1 Large onion – finely chopped
- 2-4 clove of garlic – chopped or pressed
- 2 globe eggplants
- ½ tsp of each (salt, pepper, turmeric)
- Cooking oil and Olive oil for drizzling
- 1 cup of greek yogurt (tahini for vegan)
- 1/4 cup roasted chopped walnuts
Created By
Prepared by Polina Shadman | @polinas_nostalgic_treats
Directions
- In a large skillet fry the chopped onions to golden; add garlic
- Add salt/pepper/turmeric
- Add the prepared eggplant
- Cool
- Add yogurt and mix
- Garnish with walnuts and more caramelized onions
Serve along main dish or serve with flatbread or pita strips
Fun Facts
Boorani is a cold appetizer made with yogurt and you can be made with any number of vegetables i.e. spinach, zucchini, & and beets.
Preparing Eggplants for Persian dishes
There are 18 types of eggplants some of the more common are:
- Globe – most common one
- Italian
- Chinese/Japanese
- Indian
- White
- Thai
- Rosa Bianca
Preparation & Cooking options:
Salting
- In a pan, sauté onion in olive oil, and once translucent add diced cloves of garlic. Add turmeric, and dried mint with a tablespoon of olive oil and sauté over medium heat for a few minutes
- Add eggplants
- Once most of the liquid has been absorbed, the eggplant will resemble a mash. Now add the kashk (or sour cream or Greek yogurt). Stir through and serve with fresh flatbread or Pita chips
This step is only if eggplants are to be fried or roasted with oil. Don’t salt if grilling eggplants.
Grilling
- Wash eggplants and grill until they can be pierced with a fork – on the grill turn them to ensure all sides are getting equal heat
Frying
- Slice eggplants, salt and allow to sweat in a colander for about 30 minutes to 1 hr
- Drain. pat dry
- Fry in hot oil
- Drip oil by placing it on paper towels
Roasting
- Following salting, brush each slice with oil or spray with oil.
- Bake/roast in the oven on cookie sheets until golden