Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, persian eggplant dip. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Persian eggplant dip is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. 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 get started with this particular recipe, we have to prepare a few components. You can cook persian eggplant dip using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Persian eggplant dip:
- Prepare 1 large eggplant
- Take 2 medium onions, chopped
- Get 2 cloves garlic, mashed
- Prepare 1 tbsp ground walnuts
- Get 1 tbsp saffron water
- Take 1 tsp turmeric powder
- Prepare 1 tsp dried mint powder
- Get to taste Salt – pepper powder
- Make ready 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.
Instructions 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 is going to wrap this up with this exceptional food persian eggplant dip recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
