Borani-e-Bademjan
An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.
Servings: 4 people
Ingredients
- 2 aubergine eggplants, large
- ½ cup olive oil
- 1½ 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
Instructions
- 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.
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.