How to Make Creamy Eggplant Borani!

Borani Bademjan is a flavorful Iranian vegetarian appetizer. Borani—also spelled Borani, Borani, or Bolani—is a type of Iranian starter made with vegetables such as spinach, eggplant, and zucchini. This dish dates back to the Safavid era and the culinary period of Shah Ismail. According to recipes from that time, any stew containing garlic and yogurt was called Borani. To prepare Borani, you can use either sour yogurt or kashk (fermented whey).

In Iran, Borani is considered a northern specialty, whereas internationally, it is often regarded as an Afghan delicacy. This dish is also served in Turkey and Mediterranean countries.

Preparation of Roasted Eggplant Borani

1. Wash the eggplants and roast them with the skin over open flame, gas stove, or in the oven. For oven roasting, preheat the oven to 200°C.

2. Score deep slits into the eggplants, place them on a baking tray, and roast for 30 minutes until the flesh is cooked.

3. Turn on the grill to char one side thoroughly, then flip the eggplants to roast the other side.

4. Prepare a deep bowl of cold water and immediately immerse the hot roasted eggplants. This shocks the skin, making it easier to peel after a few minutes.

5. Peel the eggplants and drain any excess water using a colander.

6. In a separate bowl, combine yogurt with grated or crushed garlic, salt, and black pepper.

7. Mash the drained eggplants using a blender or a mortar and pestle.

8. Mix the eggplant with yogurt and walnut powder. For added aroma, add a teaspoon of dried mint or herbs such as basil and tarragon. Olive oil can also be incorporated for extra richness.

Healthy Borani Bademjan (Low-Fat Version)
Like spinach Borani, Eggplant Yogurt Dip (Borani Bademjan) is one of the most delicious and ancient Iranian appetizers, suitable for lunch or dinner as a simple dish served with bread.

Preparation

1. Wash and dry the eggplants. Roast them with the skin on a grill or gas stove until they become soft and smoky. Oven roasting is also an option.

2. Allow the eggplants to cool, then peel and finely chop them.

3. Mix the roasted eggplants with yogurt, crushed garlic, salt, pepper, and dried mint.

4. Chill the mixture in the refrigerator for 2–3 hours before serving. Serve with or without bread, as a dip with grilled or roasted vegetables, or alongside crackers. Borani Bademjan is an excellent choice for vegetarians.