Boranie Bademjan

==Description==
Persian eggplant yogurt Dip from www.jewish-foods.com .. My husband had this at a Persian restaurant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.
==Ingredients==
* 2 (1 lbs) large eggplants
* 1 teaspoon olive oil
* 4 cloves garlic, peeled and crushed
* 1 teaspoon salt
* ½ teaspoon fresh ground black pepper
* ⅔ cup drained yogurt
* 4 teaspoons fresh mint, chopped or 1 teaspoon dried mint
* 2 teaspoons fresh lime juice
=== Garnish ===
* ¼ teaspoon powdered saffron, threads in (optional)
* 2 teaspoons hot water (optional)
* 1 teaspoon drained yogurt
* fresh mint leaves
==Directions==
# Rinse, prick the eggplants and roast in a 350°F oven, turning frequently, for about 40 minutes, or until soft.
# Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
# Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
# In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
# Can be made in advance and stored in refrigerator.
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Category:Persian Appetizers
Category:Dip Recipes
Category:Eggplant Recipes
Category:Vegetarian appetizer Recipes
Category:Yogurt Recipes
Category:Garlic Recipes
Category:Lime juice Recipes
Category:Mint Recipes
Category:Recipes that need photos