Eggplant, Mint + Walnut Spread

Name: Eggplant, Mint + Walnut Spread (Borani-e Bademjan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 2–3 large eggplants (about 2½ lb/1.1 kg); ½ teaspoon freshly ground pepper; ⅛ teaspoon ground saffron dissolved in 1 tablespoon hot water*; 4 tablespoons olive oil; Fresh mint leaves; 2/3 cup (160 g) liquid kashk*; 1 teaspoon turmeric; 2 large onions, peeled and thinly sliced; 1 tablespoon plain liquid kashk*; 6 cloves garlic, sliced; 1½ teaspoon sea salt; 1 cup (85 g) ground walnuts; 1 tablespoon dried mint

Borani-e Bademjan

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

You can make this recipe 24 hours in advance and store it, covered, in the fridge. Reheat or allow it to get to room temperature before serving. If you replace the kashk with tahini paste (raw sesame paste), you’ll have a perfect vegan dish.

Ingredients

2–3 large eggplants (about 2½ lb/1.1 kg)
4 tablespoons

Asia
Iran
Starter
Vegan
Gluten-free

Method

Roast the eggplants on all sides over a cooktop flame until the skin is burnt and completely blackened. If you don’t have a gas cooktop, preheat the oven to 450°F (230°C). Halve the eggplants lengthwise. Place them, skin side down, on an oiled rack in a rimmed s