🇮🇷 Iran · Food
Borani Bademjan
By eatmundo · August 4, 2026
🇮🇷 IRA delightful and healthy Persian appetizer consisting of tender sautéed eggplants folded into cool, garlicky yogurt.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the eggplants, slice them into 1cm thick rounds, and sprinkle with salt to remove bitterness, letting them sit for 20 minutes.
- 2
Pat the eggplant rounds completely dry with paper towels to ensure they crisp up nicely during frying.
- 3
Heat 3 tbsp of oil in a skillet and fry the eggplant slices until golden brown and tender, about 5 minutes per side.
- 4
Place the fried eggplants on paper towels to drain excess fat and set them aside to cool to room temperature.
- 5
In a bowl, mix the yogurt with minced garlic and a pinch of salt until perfectly smooth and creamy.
- 6
In a small pan, heat 1 tbsp of oil and flash-fry the dried mint for 10 seconds to awaken the aroma.
- 7
Layer the eggplant slices in a serving dish, top with the yogurt mixture, and garnish with the fried mint and crushed walnuts.
- 8
Serve cool or at room temperature alongside flatbread for a refreshing start to your meal.
Frequently Asked Questions
Do I have to peel the eggplant?+
Peeling ensures a silkier texture, though leaving some strips of skin can provide a nice visual contrast and texture.
Can I roast the eggplant instead of frying?+
Yes, roasting in the oven with olive oil is a healthier alternative, though frying provides the most traditional flavor.
How long can I store this in the fridge?+
It is best consumed within 24 hours to keep the yogurt fresh and the eggplants from becoming too watery.
What if my yogurt is too runny?+
Use Greek-style or strained yogurt to ensure the dip holds its shape when served.
🇮🇷 IRMundo Match
Dishes across the world that share Borani Bademjan's core ingredients.
