Boranie Bademjan Persian Eggplant Yogurt Dip Recipe. Prick eggplants all over with a fork and place on the baking sheet. Transfer the eggplant dip to a serving platter.
Kashke Bademjan (Eggplant Dip) Persian food, Persian from www.pinterest.com
Let remaining eggplant sit in a colander to remove excess liquid, press gently if needed. Remove, place on a cutting board and let stand. 4 cloves garlic, peeled and crushed.
Remove, Place On A Cutting Board And Let Stand Until Cool Enough To.
Preheat oven to 350 degrees f (175 degrees c). Rinse, prick the eggplants and roast in a 350f oven, turning frequently, for about 40 minutes, or until soft. Rub 1 tablespoon of vegetable oil over eggplant and roast for one hour.
Allow To Sit For 20 To 30 Minutes.
Directions boranie bademjan (persian eggplant yogurt dip) directions. This is quite easy and simple, but note that this method calls for more oil as eggplants absorb so much fat. 2 teaspoons hot water (optional) 1 teaspoon drained yogurt fresh mint leaves directions rinse, prick the eggplants and roast in a 350°f oven, turning frequently, for about 40 minutes, or until soft.
Line A Baking Sheet With Aluminum Foil.
Learn how to cook great boranie bademjan (persian eggplant yogurt dip). Serve with toasted flat bread. Put in paper bag and let cool.
Remove, place on a cutting board and let stand. 4 teaspoons chopped fresh mint. The first and more traditional method of making kashke bademjan is to fry the eggplants, onion and garlic separately until they're golden brown.
Sprinkle The Roasted Walnut Mixture Over The Yogurt.
Prick eggplants all over with a fork and place on the baking sheet. Whip off the salt from the eggplants. 4 cloves garlic, peeled and crushed.
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