Aubergine Borani or Borany-e Bademjan

  December 18, 2023   Read time 1 min
Aubergine  Borani or Borany-e Bademjan
Eggplant Borani, also known as Borani Bademjan, is a delicious and popular Persian appetizer or side dish. It is made with roasted or fried eggplant, combined with creamy yogurt and flavored with aromatic herbs and spices. The dish is served cold or at room temperature, making it a refreshing addition to a meal.

Bake eggplants whole on a baking sheet at 350º F for 1 hour. Carefully remove, and allow to come to room temperature. Once cool, peel eggplant and place in a colander to drain. In a skillet, sauté onions in oil for 10 minutes over medium heat. Add garlic, walnuts and spices and sauté for an additional 2 minutes. Remove from the heat and add yogurt, mint and lime juice; set aside.

In a food processor, roughly purée eggplant with onion mixture until most of the dip is puréed with some pieces of eggplant and onion still visible. Add salt, to taste. Transfer to a serving bowl and garnish with chives. Serve with flatbread.


  • 2 large eggplants
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 5 cloves garlic, crushed
  • 1/2 cup ground walnuts
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1/2 to 1 cup yogurt
  • 1/2 cup chopped fresh mint
  • 1 lime, juiced
  • 1 teaspoon salt, or to taste
  • 1/4 cup chopped chives
  • Flat bread such as lavash or pita (optional)


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