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  Added: Oct 09, 2007  •  Visited (743)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Eggplant And Yogurt Salad
(Borani Bademjan)
What You Need:
  • 2 eggplants
  • 1 clove garlic, minced
  • 1 cup peeled, chopped tomato
  • 1 tablespoon olive oil
  • 2 cups yogurt
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons finely-chopped walnuts
  • 1 teaspoon dill weed

  • How To Cook:
    1. Cut the eggplants in half and cook in a covered casserole in the microwave oven until fork tender (about 10 to 15 minutes).

    2. Rearrange while cooking if they are not cooking evenly. Chill. Peel. Discard the centers if they are too seedy. If not, use them. Dice the eggplant into small pieces.

    3. Mix the garlic, ¾ cup tomato, olive oil, yogurt, salt, and pepper. Add to the eggplant and mix carefully so as to not mash the eggplant.

    4. Garnish with ¼ cup tomato, the nuts, and the dill weed. Serve chilled. May be served on a bed of lettuce.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Dairy » Yogurt
    Main Ingredient » Nuts » Walnut
    Dish » Salads



     




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