Eggplant and Yogurt Dip (Borani-e Bademjan)
Garnished with walnuts and crispy garlic chips, this creamy Persian cousin of baba ganoush makes a great appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Foil-lined baking sheet
- Fork
- Colander
- Skillet
- Mixing bowl
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 2 large eggplants
- 1⁄2 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
- 1⁄2 cup Greek yogurt
- Kosher salt
- freshly ground black pepper
- 1⁄4 tsp. crushed saffron, soaked in 1 tbsp. water
- 1⁄2 cup chopped walnuts
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