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Eggplant Dip with Yogurt (Borani-E-Bademjan)
  • Eggplant
  • Vegetables
Serves:   6
(serving size: 1/4 cup)

  • Prep Time:   15 minutes
  • Cook Time:  
  • Total Time:   15 minutes


Pulp of two eggplants

3 tablespoons olive oil
1 cup yogurt
1/2 lemon, juiced
1 clove of garlic, crushed (optional)
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons fresh mint, chopped (optional)


To the pulp of two eggplants add all the ingredients except Parsley or Mint.  
Add salt and pepper to taste. Mix in the parsley or mint, if using. Taste again. Serve.

Author Notes: Lightly adapted from Claudia Roden's The New Book of Middle Eastern Food - Nicholas Day

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