Persian Eggplant Dip
A healthier, simpler version of the Persian eggplant dip known as Borani or Kashke Bademjan. Creamy, sweet and so satisfying. Plus, it's healthy, gluten-free, and optional vegan.
Ingredients
- 1 cup chopped onion
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon dried mint
- 2 medium eggplants
- 1/2 cup kashk (or sour cream)
- 1/4 teaspoon ground black pepper
- 2 teaspoons of salt
- 2 garlic cloves, crushed
Instructions
First, peel and cut the eggplant into circles about 1 inch thick.
Then, cover a cooling rack with two sheets of kitchen paper, then place the eggplant slices on the napkins and sprinkle with 1 teaspoon of salt.
Turn the eggplant slices over and sprinkle with another teaspoon of salt.
Cover the eggplant with two more sheets of paper towel and place a baking sheet over the eggplant.
Place heavy objects, such as books, on the baking sheet. This will help remove excess water.
Let the eggplant sit like this for 1 hour.
Preheat the oven to 400 ° F.
Remove the weights from the eggplant and pat each slice with paper towels to remove the extra water.
In a single layer, place the eggplant slices on a baking sheet.
Rub both sides of the eggplant slices with 3 tablespoons of olive oil.
Bake for 20 minutes and flip the eggplant slices. They should be golden brown on the bottom and bake for another 15 minutes.
Place the eggplant in a large bowl and let cool to room temperature.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the chopped onions to the hot oil.
When the onions begin to soften, reduce the heat to low and cook until the onions are golden brown and caramelized, about 20 minutes.
Add the garlic cloves and cook for 2 minutes then turn off the heat.
Reserve 1 tablespoon of caramelized onions.
Add the onions (leaving the oil in the pan) to the reserved eggplant and mash them with a fork or hand blender.
Stir in the kashk (or sour cream) with the ground black pepper.
Transfer and spread the eggplant mixture evenly in a serving dish.
Garnish with the reserved onions.
In the hot pan, add the dried mint to the rest of the oil. Heat the oil until the mint darkens, but do not burn.
Sprinkle oil and mint over the onion garnish.
Serve warm or at room temperature.
Serve with pita bread, crisps and / or an assortment of vegetables.
Happy Cooking Time.
