Eggplant and yogurt spread recipe: Delicious borani-e bâdenjân

Ingredients for Eggplant and yogurt spread (Borani-e bâdenjân)

• 500 g aubergine, sliced

• 60 ml extra-virgin olive oil

• 150 g onion, halved lengthwise, cut into thin wedges

• 1 clove garlic, minced to a fine paste

• sea salt, to taste

• finely ground black pepper, to taste

• 125 g labneh

• pinch of saffron threads, soaked in 15 ml water

• 50 g walnuts, coarsely chopped

For serving:

• iranian flatbread

How to make Eggplant and yogurt spread (Borani-e bâdenjân)

1. Preheat the grill to high.

2. Prick the eggplants in several places with the tip of a knife, then place them under the hot grill. Grill for 30–40 minutes, turning halfway through, until the skin is charred and the flesh is very soft.

3. Halve the grilled eggplants lengthwise. Scoop out the flesh and place it in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.

4. Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for a further minute.

5. Stir in the mashed eggplants and season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally. Remove from the heat and allow to cool.

6. Fold the strained yogurt into the cooled mixture. Transfer to a serving dish.

7. Drizzle with the saffron water and sprinkle the chopped walnuts over the top. Serve with the bread.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.