Borani Bademjan (Yogurt Eggplant Dip)
Borani Bademjan is a traditional Iranian yoghurt and aubergine dip made with roasted aubergine, gentle garlic, mint, and optional caramelised onions, offering a creamy texture and deep savoury flavour ideal for mezze style meals.
Ingredients
- 2 large aubergines
- 250 g full fat strained yoghurt
- 2 tbsp olive oil
- 2 garlic cloves finely grated
- 1 tbsp dried mint
- Salt to taste
Optional but traditional
- 1 medium onion thinly sliced
- Extra olive oil for frying
Optional garnish
- Crushed walnuts
- Extra dried mint or a drizzle of olive oil
Instructions
- To begin, preheat your oven to 200°C (180°C fan). Prick the aubergines several times and place them on a lined tray. Roast for 35 to 40 minutes, turning once, until the skins blister and the flesh collapses fully. Set aside to cool before handling.
- Remove and discard the skins, then place the soft flesh into a sieve set over a bowl. Press gently to release excess liquid. This step is essential for a thick, well balanced dip.
- If using onions, heat a little olive oil in a pan over low heat. Add the sliced onion with a pinch of salt and cook slowly for 15 to 20 minutes until soft and golden. Avoid browning. Remove from the heat and allow to cool slightly before combining.
- Finely chop the drained aubergine with a knife rather than a blender. This preserves texture, which is key to a traditional Borani. Transfer to a mixing bowl.
- Warm the olive oil in a small pan over low heat. Add the grated garlic and cook gently for about 30 seconds until fragrant but pale. Remove immediately to prevent bitterness.
- Add the yoghurt to the chopped aubergine and mix gently. Pour in the warm garlic oil and season with salt. Stir carefully until smooth but not loose.
- Fold in the caramelised onions if using, followed by the dried mint. Taste and adjust seasoning, keeping the flavours soft and balanced.
- Cover and refrigerate for at least 20 minutes. This resting period allows the yoghurt and aubergine to settle and develop a unified flavour.
- Spoon the Borani Bademjan into a shallow dish. Garnish with walnuts or extra mint if desired, and serve with warm flatbread or alongside other Persian dishes.
Nutrition
Serving: 1Calories: 172kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 36mgPotassium: 675mgFiber: 7gSugar: 12gVitamin A: 158IUVitamin C: 8mgCalcium: 111mgIron: 1mg
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