Best 4 Eggplant And Yogurt Spread Borani E Bâdenjân Recipes
**Eggplant and Yogurt Spread (Borani E Badenjan): A Culinary Symphony of Flavors and Textures**
Borani E Badenjan, a delectable dish from the vibrant tapestry of Iranian cuisine, is a symphony of flavors and textures that captivates the palate. It features tender and smoky roasted eggplant, silken yogurt, and a delightful medley of aromatic herbs, spices, and garlic. This versatile spread can be served as a dip, a side dish, or a main course, offering a unique culinary experience that tantalizes the senses. Our collection of recipes explores various renditions of this beloved dish, each offering a distinctive twist on the classic. From the simplicity of the traditional recipe to creative variations that incorporate ingredients like walnuts, spinach, and even lentils, there's a Borani E Badenjan recipe for every palate and occasion. Embark on a culinary journey as we delve into the secrets of this extraordinary dish, transforming ordinary ingredients into an extraordinary culinary masterpiece.
EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)
This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Condiment/Spread Condiment Appetizer Dip Eggplant Summer Yogurt
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high.
- Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
- Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.
BORANI BADEMJAN | FRIED EGGPLANT YOGURT DIP RECIPE
Borani Bademjan is a Persian eggplant yogurt dip, which is made by usually barbecued eggplants and condensed yogurt. Not just as a side dish, but you can also serve it with bread as a light main course. You can also fry the eggplants, which makes no significant difference in the elegance of the dish. This one is made by fried eggplants, just follow the instructions.
Provided by PersianGood Team
Categories Appetizer Side Dish
Number Of Ingredients 7
Steps:
- Peel the eggplants and sprinkle salt on them. Wait for 20minutes to have the bitter taste vanished. Wash the eggplants then. Fry them in a suitable frying pan. Place the fried eggplants on a napkin in order to have the extra oil removed.
- Knead the fried eggplants and try to tenderize them well. Put them aside and let them cool down. Grate the garlic cloves and mix them with the strained yogurt. Then add the eggplants to them too. Add salt, pepper and dried mint. You can use dried mint for the garnish. Better to keep the borani in the fridge for at least 3 hours. It will help you have a better tasting borani!
BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)
From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.
Provided by najwa
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.
EGGPLANT WITH HERBS AND YOGURT
Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
- In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
- In a small bowl, combine yogurt and lime zest and season with salt.
- Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
Tips:
- Choose the right eggplant. Look for small, firm eggplants with smooth, unblemished skin. Avoid eggplants that are large, soft, or have brown spots.
- Roast the eggplant properly. Roasting the eggplant brings out its natural sweetness and smoky flavor. To roast the eggplant, prick it all over with a fork and then roast it at 400 degrees Fahrenheit for 30-40 minutes, or until it is tender and slightly charred.
- Let the eggplant cool completely before handling it. This will prevent the eggplant from breaking apart.
- Use a food processor or blender to puree the eggplant. This will create a smooth and creamy spread.
- Season the spread to taste. Add salt, pepper, garlic, and lemon juice to taste.
- Serve the spread with pita bread, crackers, or vegetables.
Conclusion:
Borani e badenjan is a delicious and versatile Middle Eastern dish that can be enjoyed as an appetizer, main course, or side dish. It is a healthy and flavorful dish that is packed with nutrients. The eggplant is a good source of fiber, vitamins, and minerals, and the yogurt is a good source of protein, calcium, and probiotics. This dish is also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.
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