Eggplant & Yogurt Dip

Updated: Jun 6, 2021

A delightful dip that can easily become a main meal. Scrummy fried eggplant and caramelised onions mixed into luscious thick yogurt and eaten with warm Lavash bread.

Go to my YouTube channel LK Bonabi to see how I make Borani-e-Bademjan . Don't forget to subscribe to see more videos as I add them!

For 2 people


450g plain yogurt

1 medium sized Eggplant

1/4 tsp salt for the yogurt

1 tsp salt for rubbing over the eggplant

1/4 tsp ground black pepper

1 garlic clove (crushed)

1 cup vegetable oil (for frying the eggplant)

1 tbsp dry mint

For the garnish

Pinch of  nigella seeds (optional)

1 whole walnut (lightly toasted)

Small pinch of ground rose petals (optional)

Dry mint (optional)


Step 1

  • Pour the yogurt in to a bowl and add the salt, pepper and crushed garlic.

  • Mix well and set aside in the fridge.

  • Peel the eggplant and slice thinly lengthways.

Step 2

  • Wash the eggplant and rub salt over the slices. Set aside and allow to rest for 10 minutes. This will remove any bitterness from the eggplant.

  • Wash the eggplant slices to remove the salt and pat dry with a clean kitchen towel or kitchen roll.

Step 3

  • Pour a 1/4 cup of vegetable oil in a frying pan. Place on medium heat.

  • Add the eggplant to the hot oil and allow to turn golden to dark brown on all sides.

  • If the oil reduces just add a bit more to the pan.

  • Once golden to dark brown remove the eggplant and allow to cool.

Step 4

  • Once cooled use two forks to start tearing the eggplant into stringy pieces.

  • Remove the yogurt from the fridge and add the torn eggplant pieces to the yogurt and mix well.

For the garnish

  • Sprinkle the nigella seeds and the ground rose petals over the yogurt.

  • Break the walnut into a hot frying pan and lightly toast.

  • Once cooled sprinkle over the yogurt.

Enjoy with lovely warm bread as a starter to your meal.

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