Boranie Bademjan (Persian Eggplant Yogurt Dip)

==Description==
Category:Persian Recipes
From www.jewish-foods.com .. My husband had this at a persian restuarant 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 
* 1/2 teaspoon fresh ground black pepper 
* 2/3 cup drained yogurt 
* 4 teaspoons fresh mint, chopped or 1 teaspoon dried mint 
* 2 teaspoons fresh lime juice 
Garnish 
* 1/4 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 350F 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
===Other Links===
==See also==
Category:Persian Appetizers
Category:AppetizersCategory:Recipes
Category:Eggplant Side Dish Recipes
Category:Roasted Eggplant Recipes
Category:Lime Recipes
Category:Mint Recipes
Category:Pepper Recipes
Category:Lime juice Recipes
Category:Olive oil Recipes
Category:Saffron Recipes
Category:Yogurt Recipes
Category:Garlic Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Mint Recipes
Category:Eggplant Recipes
Category:Recipes that need photos