Ingredients
-
2
-
1
-
4
-
1
-
1/2
-
2/3
-
4
-
2
-
-
1/4
-
2
-
1
-
-
-
Directions
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 , Tasty dip! Healthy too Easy to make I bet it will even be better in the morning
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Steps
|
1
Done
|
Rinse, Prick the Eggplants and Roast in a 350f Oven, Turning Frequently, For About 40 Minutes, or Until Soft. |
|
2
Done
|
Remove, Place on a Cutting Board and Let Stand Until Cool Enough to Handle; Peel the Skin and Chop the Flesh. |
|
3
Done
|
Transfer the Flesh to a Mixing Bowl, Add Remaining Ingredients and Mix Thoroughly, Seasoning to Taste. |
|
4
Done
|
in the Serving Dish, Garnish With Saffron Water, Yogurt and Mint Leaves and Serve Hot or Cold With Pita. |
|
5
Done
|
Can Be Made in Advance and Stored in Refrigerator. |
