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 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.


An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 1 bowl


  • 2 aubergine large, eggplants
  • ½ cup olive oil
  • onion thinly sliced
  • ½ cup hung curd
  • to taste salt and black pepper
  • ¼ tsp kesar soaked in 1 tbsp water
  • ½ cup walnuts chopped


  • 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.


I roasted the eggplants on slow fire the way we do for Baingan Bharta
I skipped garlic. You can add if you prefer.

2 responses to “Borani-e-Bademjan”

  1. Indrani says:

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

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