Eggplant and Yogurt Dip (Borani-e Bademjan) | Saveur
Garnished with walnuts and crispy garlic chips, this creamy Persian cousin of baba ganoush makes a great appetizer.
Ingredients
- 2 large eggplants
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 1 medium yellow onion, plus 1/2 small onion, thinly sliced
- 1 clove garlic, minced, plus 1 clove, thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> tsp. crushed saffron, soaked in 1 tbsp. water
- <sup>1</sup>⁄<sub>2</sub> cup chopped walnuts
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