SAEDNEWS: For a flavorful meal, you can prepare Grilled Eggplant Borani, a dish from Mazandaran province. Eggplant Borani is a delicious vegetarian appetizer.
Borani (also known as Brani or Bolani) is a type of Iranian vegetarian appetizer made with vegetables such as spinach, eggplant, or zucchini. It originated during the Safavid era under the culinary influence of Shah Ismail. At that time, any stew containing garlic and yogurt was called Borani. You can make Borani with sour yogurt or kashk (a fermented dairy product).
While Iranians consider Borani a northern dish, foreigners often view this delightful appetizer as Afghan cuisine. It is also served in Turkey and Mediterranean countries.
Medium eggplants: 3
Strained or full-fat yogurt: 2 cups
Garlic: 2 cloves
Ground walnuts: 1/4 cup
Salt and black pepper: as needed
Dried herbs (optional)
Prepare the Eggplants: Wash the eggplants and roast them whole with their skin over an open flame, on a gas stove, or in the oven. For oven roasting, preheat the oven to 200°C (392°F). Make deep slits in the eggplants and place them on a baking tray. Roast for 30 minutes until thoroughly cooked. Turn on the grill function to char one side, then flip to char the other side for a smoky flavor.
Peeling the Eggplants: Fill a deep bowl with cold water. Place the hot roasted eggplants into the water. The shock from the cold water will make it easier to peel off the skin after a few minutes. Once peeled, place the eggplants in a colander to drain excess water.
Prepare the Yogurt Mixture: In a bowl, mix yogurt with salt, pepper, and grated or mashed garlic.
Combine Ingredients: Blend the drained eggplants using a mixer or mash them with a fork. Mix the yogurt, mashed eggplant, and ground walnuts. To enhance the aroma, you can add a teaspoon of dried mint or other aromatic herbs like basil or tarragon. A drizzle of olive oil can also be added for flavor.
Eggplant Borani, like Spinach Borani, is one of the tastiest and oldest appetizers in Iranian cuisine. It can also serve as a simple bread-accompanied dish for lunch or dinner.
Medium eggplants: 3
Strained yogurt: 2 cups
Garlic: 2 mashed cloves
Dried mint: 1 teaspoon or more
Salt and pepper: as needed
Roast the Eggplants: Wash and dry the eggplants. Grill them with their skins over an open flame or on a gas stove until they soften and develop a smoky flavor. You can also use the oven to roast them.
Peel and Chop: Let the roasted eggplants cool, then peel off the skins. Finely chop the peeled eggplants and mix them with yogurt, mashed garlic, salt, pepper, and dried mint.
Chill Before Serving: Refrigerate the Borani for 2-3 hours to let the flavors meld. Serve it cold with or without bread. It can also be served as a dip alongside grilled vegetables or crackers.
