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.
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.
I also served the dish with Indian Flat Bread.
V loved it. He couldn’t get enough of it. :) A must try in winters.
- 2 aubergine large, eggplants
- ½ cup olive oil
- 1½ 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.