printer friendly format  

Eggplant Salad, Persian: Borani-e-bademjan - pareve

Posted by : Schelly Dardashti

2 large eggplants
oil
onion, peeled and sliced thin
4-6 cloves garlic, peeled, crushed
1 tsp salt
1/2 tsp fresh ground black pepper
1 TB chopped resh mint
1 cup drained yoghurt

1. preheat oven to 350. Wash eggplant and stick all over with a fork to 
prevent oven explosion. Place whole eggplants on rack and bake for 45 
minutes to 1 hour. Put aluminum foil under rack to catch juice.
2. remove eggplant from oven, cool, peel and mash.
4. Heat oil in skillet, saute onion and garlic . Add eggplant and mix, 
cover and cook for anotehr 5 mintues or so. Add salt/pepper. Let cool.
5. Put in bowl, add yoghurt, garnish with mint. Serve with Persian soft 
lavash bread (as opposed to hard Armenian lavash crackers).

Return to RFCJ Archive Page