Eggplant & Yogurt Dip

Eggplant & Yogurt Dip - Borani-e-Bademjan

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.

Ingredients

450g plain yogurt

1 medium sized Eggplant

1/4 tsp salt for the yogurt

1 tbsp salt for rubbing over the eggplant

1/4 tsp ground black pepper

1 garlic clove (crushed)

1 cup vegetable oil (for frying the eggplant)

For the garnish

Pinch of  nigella seeds (optional)

1 whole walnut (lightly toasted)

Small pinch of ground rose petals (optional)

Method

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.