Borani-e Bademjan

Name: Borani-e Bademjan
Ingredients: 3 eggplants, weighing about 1 1/2 pounds total; 3 tablespoons extra-virgin olive oil; 1 1/4 cups plain whole-milk yogurt; Juice of 1 lemon; 2 cloves garlic, crushed; Salt; 2 tablespoons chopped flat-leaf parsley (optional)

7 ingredients

9 steps

Ingredients

3 eggplants, weighing about 1 1/2 pounds total
3 tablespoons extra-virgin olive oil
1 1/4 cups plain whole-milk yogurt
Juice of 1 lemon
2 cloves garlic, crushed
Salt
2 tablespoons chopped flat-leaf parsley (optional)

Directions

1

Broil or roast and peel the eggplants (see page 63).
2

Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon.
3

Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree.
4

Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley.
5

Serve cold.
6

Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.
7

Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.
8

Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt.
9

Dribble this on top.