Borani Bademjan – Eggplant and Yogurt Dip

love from Leyla

It’s fair to say that I am pretty obsessed with aubergines. If I could find a way to combine them in my morning coffee, I probably would! Along with tomatoes, potatoes and bell peppers, the aubergine (solanum melongena) belongs to the nightshade plant family (Solanaceae). In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. The most popular variety of aubergine looks like a large, pear-shaped egg, hence the American name ‘eggplant.’

Aubergines are packed with health benefits, including being an excellent source of dietary fibre, vitamins such as B1 and B6 and minerals like copper and magnesium. This is my favourite Persian dip and it is so simple to make with a delicious deep and earthy flavour from the grilled and lightly charred fruit, lightened by a touch of mint and creamy yoghurt.

Serves: 4-6

Ingredients:

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