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
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegetarian
Keyword: Quick & Easy, Warm
Servings: 4 people


  • 2 aubergine eggplants, large
  • ½ cup olive oil
  • onion thinly sliced
  • ½ cup greek yogurt homemade hung curd
  • to taste salt and black pepper
  • ¼ tsp saffron 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.


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

Join the Conversation

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

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

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