Yogurt & Eggplant dip (Borani-e-bademjan)

Yogurt & Eggplant dip - Borani-e-bademjan
Yogurt & Eggplant dip – Borani-e-bademjan


450g plain yogurt

1 medium sized Eggplant

1/4 tsp salt for the yogurt

1 tblsp salt for rubbing over the eggplant

1/4 tsp ground black pepper

1 garlic clove (crushed)

1 cup vegetable oil (for frying the eggplant)

For the garnish

Pinch of  nigella seeds (optional)

1 whole walnut (lightly toasted)

Small pinch of groud rose petals (optional)


Pour the yogurt in to a bowl and add the salt, pepper and crushed garlic. Mix well and set aside in the fridge.

Peel the eggplant and slice thinly lengthways.

Wash the eggplant and rub salt over the slices. Set aside and allow to rest for 10 minutes. This will remove any bitterness from the eggplant.

Wash the eggplant slices to remove the salt and pat dry with a clean kitchen towel or kitchen roll.

Pour a 1/4 cup of vegetable oil in a frying pan. Place on medium heat.

Add the eggplant to the hot oil and allow to turn golden to dark brown on all sides.

If the oil reduces just add a bit more to the pan.

Once golden to dark brown remove the eggplant and allow to cool.

Once cooled use two forks to start tearing the eggplant into stringy pieces.

Remove the yogurt from the fridge and add the torn eggplant pieces to the yogurt and mix well.

For the garnish

Sprinkle the Nigela seeds and the ground rose petals over the yogurt.

Break the walnut into a hot frying pan and lightly toast. Once cooled sprinkle over the yogurt.

Enjoy with lovely warm bread as a starter to your meal.

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