Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, persian eggplant dip. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Persian eggplant dip is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Persian eggplant dip is something that I’ve loved my entire life.
Persian eggplant dip in a cinch at home. And can I just tell you how insanely delicious this dip is? A healthier, simple version of the Persian eggplant dip known as Borani or Kashke Bademjan.
To begin with this recipe, we have to prepare a few ingredients. You can have persian eggplant dip using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Persian eggplant dip:
- Prepare 1 large eggplant
- Make ready 2 medium onions, chopped
- Make ready 2 cloves garlic, mashed
- Prepare 1 tbsp ground walnuts
- Take 1 tbsp saffron water
- Make ready 1 tsp turmeric powder
- Take 1 tsp dried mint powder
- Take to taste Salt – pepper powder
- Prepare Kashk (whey) or plain yogurt
Borani Persian Eggplant Dip is a savory, healthy appetizer. What can I say about this Persian eggplant dip? It might not look like a dish you might want to cook straight away, not like one of those photos or videos of oozing cheese or glazed meat. This Persian eggplant dip is light and healthy dip.
Steps to make Persian eggplant dip:
- Skin eggplant off. Cut into half and grill it.
- You can fry it as well but I prefer to grill it because eggplant will have smoky taste.
- Heat the oil and sauté dried mint for 1 minute and set aside.
- Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden.
- Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now.
- Ingredients
The vibrant yellow colour comes from tumeric but many recipes call for saffron, which is significantly more expensive. But it's also a very mild dip. I've discussed the Iranian/Persian affinity for eggplant in the past. This time around, I'm focusing on a quintessential Iranian/Persian dip. This is the go to dip for all the parties my mom ever hosted.
So that’s going to wrap this up for this special food persian eggplant dip recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
