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Borani Bademjan (Mast-o-bademjan): Eggplant Caviar with Yoghurt

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Borani Bademjan (Mast-o-bademjan): Eggplant Caviar with Yoghurt
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Ingredients
Adjust Servings:
2 Large eggplants
200g Natural yogurt
2 Onions
4 Cloves of garlic
1 tbsp Dried mint
Olive oil
Salt pepper
2 tablespoons Tomato paste optional
For garnish :
Crushed nuts
Fresh mint
Barberries
  • 50min
  • Serves 6
  • Easy

Ingredients

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    For garnish :

Directions

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Votes: 2

Mast-o-Bademjan/Borani Bademjan (ماست و بادمجان/ بورانی بادمجان) is a typical Iranian vegetarian dish that will delight the taste buds of eggplant lovers! It can be served as an appetizer or main course. It is also consumed in Afghanistan under the name of Borani Banjan! 

For this recipe you can cook your eggplants in the pan but cooking them in the oven will be much healthier!

Variantions of Borani Bademjan

You can serve this dish with or without plain yogurt for vegans! If you do not like tomatoes, you can very well make this recipe without tomato paste.

Finally, garlic lovers will be delighted to know that they can use as many garlic cloves as they wish in the preparation of their Mast-o-Bademjan!

How to choose the right Eggplants ?

There are many varieties of eggplants on the market, I like to use Italian eggplants for the Borani Bademjan recipe because they are very tender and don’t have too many seeds. The eggplant should be firm to the touch with smooth, shiny skin. There should be no indentations or soft spots on the skin.

How to serve your Borani Bademjan

Borani bademjan is a simply delicious vegetarian dish! Top it with toasted walnuts and add a few fresh mint leaves for color and a refreshing flavor. Enjoy your homemade Borani Bademjan with a spoonful or two of plain yogurt and Lavash bread or any other bread of your choice.

Enjoy your meal!

Steps

1
Done

Cooking the eggplants

Make 2-3 slits in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplants on the baking sheet and bake in the preheated oven at 200 degrees Celsius for about 40 minutes or until tender. Remove from the oven, let cool.
You can also pan-fry your eggplant if you prefer.

2
Done

Remove the skin from the eggplants, cut them into small pieces and drain them in a colander.

3
Done

Heat 2 tablespoons of oil in a skillet over medium heat, add the onions, sauté until golden brown, add the garlic and tomato puree (if desired) then stir for 2-3 minutes, add the dried mint. Mix well.

4
Done

In a large bowl or a salad bowl, mix the flesh of the aubergines, the natural yoghurt, the onion and the sautéed garlic, add a little salt and pepper. Transfer to a serving platter, garnish with a sprinkle of dried mint, red pepper and a drizzle of olive oil.

5
Done

Serve your delicious Borani Bademjam cold or at room temperature with Lavash bread for example.

iran-cuisine

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Baghali Polo: Arroz persa con habas y eneldo
previous
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