Borani-e Bademjan (Persian Eggplant and Yogurt Dip)

Borani-e Bademjan (Persian Eggplant and Yogurt Dip)

Borani-e Bademjan (Persian Eggplant and Yogurt Dip)

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  • Each serving
  • 170 cal
  • 11g fat (1.5g sat)
  • 0mg chol
  • 410mg sodium
  • 16g carb
  • 7g fiber
  • 5g protein


  • 2 large eggplants
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 5 cloves garlic, crushed
  • 1/2 cup ground walnuts
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1/2 to 1 cup yogurt
  • 1/2 cup chopped fresh mint
  • 1 lime, juiced
  • 1 teaspoon salt, or to taste
  • 1/4 cup chopped chives
  • Flat bread such as lavash or pita (optional)


Bake eggplants whole on a baking sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel eggplant and place in a colander to drain.

In a skillet, sauté onions in oil for 10 minutes over medium heat. Add garlic, walnuts and spices and sauté for an additional 2 minutes. Remove from the heat and add yogurt, mint and lime juice; set aside.

In a food processor, roughly purée eggplant with onion mixture until most of the dip is puréed with some pieces of eggplant and onion still visible. Add salt, to taste. Transfer to a serving bowl and garnish with chives. Serve with flatbread.

Special notes:

Beer pairing: This dip pairs well with Dupont Saison Farmhouse Ale (Belgium).

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