Borani-e Bademjan (Persian Eggplant and Yogurt Dip) recipe | PCC Community Markets

Ingredients

• 2 large eggplants
• 1 large onion, sliced
• 2 tablespoons olive oil
• 5 cloves garlic, crushed
• 1/2 cup ground walnuts
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon pepper
• 1/2 to 1 cup yogurt
• 1/2 cup chopped fresh mint
• 1 lime, juiced
• 1 teaspoon salt, or to taste
• 1/4 cup chopped chives
• Flat bread such as lavash or pita (optional)