Eggplant Yogurt Salad

Name: Eggplant Yogurt Salad (Borani-e bademjan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 4 cloves garlic, peeled and grated; ¼ teaspoon cayenne powder; 1 teaspoon ground cumin; ¼ teaspoon freshly ground black pepper; 1 cup drained yogurt; ¼ teaspoon saffron, dissolved in 1 tablespoon hot water; 4 large eggplants; 1 teaspoon salt; 1 tablespoon chopped fresh mint

Borani-e bademjan

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

4 large eggplants
4 cloves garlic, peeled and grated
1 teaspoon

Asia
Iran
Starter
Vegetarian
Gluten-free

Method

Preheat oven to 350°F. Wash eggplants and prick in several places with a fork to prevent bursting. Place whole eggplants on oven rack and bake for 1 hour</