Boranie Bademjan Persian Eggplant Yogurt Dip

Transform your appetizer game with Boranie Bademjan, a luscious Persian eggplant yogurt dip that pairs smoky roasted eggplant with creamy Greek yogurt and aromatic spices. Enhanced by the subtle warmth of turmeric and a dash of dried mint, this Middle Eastern-inspired dish is both comforting and vibrant. The silky texture of the eggplant is perfectly balanced with a drizzle of olive oil, refreshing lemon juice, and the option of jewel-like pomegranate arils for a burst of sweetness. Whether served warm or chilled, this dip is a show-stopping addition to any mezze platter, ideal alongside flatbread, pita chips, or crisp vegetable crudités. Perfectly spiced and ready in under an hour, Boranie Bademjan is a healthy, crowd-pleasing choice for your next gathering.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large Eggplants
• 1 cup Greek yogurt
• 2 large Garlic cloves
• 2 tablespoons Olive oil
• 0.5 teaspoons Ground turmeric
• 1 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoons Dried mint
• 1 tablespoons Lemon juice
• 2 tablespoons Fresh mint leaves
• 2 tablespoons Pomegranate arils (optional)

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Pierce the eggplants several times with a fork to prevent them from bursting while roasting.

Step 3

Place the eggplants on a baking sheet lined with aluminum foil or parchment paper. Roast for 35-40 minutes, turning them occasionally, until the skin is charred and the flesh is soft.

Step 4

While the eggplants are roasting, mince the garlic finely and set it aside.

Step 5

Once the eggplants are cool enough to handle, peel off the charred skin and scoop out the soft interior. Place the eggplant flesh in a medium mixing bowl and mash it with a fork until smooth.

Step 6

Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and ground turmeric, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 7

Add the cooked garlic mixture to the mashed eggplant and stir well to combine.

Step 8

Mix in the Greek yogurt, salt, black pepper, dried mint, and lemon juice. Stir until creamy and well-blended.

Step 9

Taste and adjust seasoning as needed.

Step 10

Transfer the dip to a serving bowl. Drizzle with a little olive oil, sprinkle with fresh mint leaves, and optionally top with pomegranate arils for garnish.

Step 11

Serve warm or chilled with flatbread, pita chips, or vegetable crudités.

Nutrition Facts

Serving size	(1247.7g)

Amount per serving	% Daily Value*
Calories	682.7

Total Fat 31.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 8.0mg	0%
Sodium 2466.6mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 29.9g	0%
Total Sugars 37.7g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 314.8mg	0%
Iron 3.7mg	0%
Potassium 2495.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 15.6%

Carbs: 43.4%