Boranie Bademjan Persian Eggplant Yogurt Dip
Transform your appetizer game with Boranie Bademjan, a luscious Persian eggplant yogurt dip that pairs smoky roasted eggplant with creamy Greek yogurt and aromatic spices. Enhanced by the subtle warmth of turmeric and a dash of dried mint, this Middle Eastern-inspired dish is both comforting and vibrant. The silky texture of the eggplant is perfectly balanced with a drizzle of olive oil, refreshing lemon juice, and the option of jewel-like pomegranate arils for a burst of sweetness. Whether served warm or chilled, this dip is a show-stopping addition to any mezze platter, ideal alongside flatbread, pita chips, or crisp vegetable crudités. Perfectly spiced and ready in under an hour, Boranie Bademjan is a healthy, crowd-pleasing choice for your next gathering.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 cup Greek yogurt
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Dried mint
- 1 tablespoons Lemon juice
- 2 tablespoons Fresh mint leaves
- 2 tablespoons Pomegranate arils (optional)
Instructions
Preheat the oven to 425°F (220°C).
Pierce the eggplants several times with a fork to prevent them from bursting while roasting.
Place the eggplants on a baking sheet lined with aluminum foil or parchment paper. Roast for 35-40 minutes, turning them occasionally, until the skin is charred and the flesh is soft.
While the eggplants are roasting, mince the garlic finely and set it aside.
Once the eggplants are cool enough to handle, peel off the charred skin and scoop out the soft interior. Place the eggplant flesh in a medium mixing bowl and mash it with a fork until smooth.
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and ground turmeric, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the cooked garlic mixture to the mashed eggplant and stir well to combine.
Mix in the Greek yogurt, salt, black pepper, dried mint, and lemon juice. Stir until creamy and well-blended.
Taste and adjust seasoning as needed.
Transfer the dip to a serving bowl. Drizzle with a little olive oil, sprinkle with fresh mint leaves, and optionally top with pomegranate arils for garnish.
Serve warm or chilled with flatbread, pita chips, or vegetable crudités.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 37.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
