Borani-e-Bademjan | Roasted Eggplant and Yogurt Dip | Middle Eastern Cuisine

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

I wanted to make a savoury 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 speciality served as an appetizer with flat-bread.

The recipe calls for roasting the eggplant in oven, but I roasted it on cooktop the way we do for Baingan ka Bharta. The smokey flavour 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 Flat Bread.

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

Borani-e-Bademjan | Roasted Eggplant & Yogurt Dip | Middle Eastern Cuisine

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 bowl

Borani-e-Bademjan | Roasted Eggplant & Yogurt Dip | Middle Eastern Cuisine

An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.

Ingredients

  • 2 large - Eggplants
  • ½ Cup - Olive Oil
  • 1½ - Onion, thinly sliced
  • ½ Cup - Hung Curd
  • Salt and freshly ground Black Pepper, to taste
  • ¼ tsp - Crushed Saffron, soaked in 1 Tbsp water
  • ½ Cup - Chopped Walnuts

Instructions

  1. Thoroughly wash the eggplants.
  2. 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.
  3. Let cool. Gently peel off the charred skin, transfer to a colander, and drain for 20 minutes.
  4. 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.
  5. Heat 2 tbsp oil in another skillet over medium heat. Add remaining onion; cook until caramelized, about 10 minutes.
  6. Drizzle eggplant mixture with saffron; garnish with caramelized onions & walnuts.

Notes:

Saveur

I roasted the eggplants on slow fire the way we do for Baingan Bharta

I skipped garlic. You can add if you prefer.

http://lemoninginger.com/2014/02/10/borani-e-bademjan-roasted-eggplant-yogurt-dip-middle-eastern-cuisine/

  • Very different.
    In south they do with mustard and curry leaves.

    • Indrani, sounds very interesting. Would love to try it soon! :)