roasted eggplant dip

Roasted Eggplant Dip – Borani Bademjan

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Roasted Eggplant is the perfect base for a vegan dip. Mashed with garlic, and the added tang of pomegranate syrup, this version has different twist of various flavours.

Eggplant or Bademjan is very popular in our house. It can be cooked in many ways, fried, roasted and even boiled. Eggplant used to be very bitter, and I remember the first time we had eggplant as a child it was extremely bitter, it seems that the eggplant we purchase now has the bitterness bred out of it.

Roasting eggplant is one of the easiest way to cook eggplant, and makes this recipe easy to make. Simply place the whole eggplant on a baking try, and bake for around 1 hour at about 160 deg. You can cook the eggplant in the oven while you are cooking a casserole.

When cooked, the roasted eggplant will completely collapse. Place it in a bowl to slightly cool before peeling the eggplant. Gently slice through the skin and drizzle with lemon juice. The lemon juice will keep the eggplant from turning brown.

peeled roasted eggplant

When mashing the ingredients together, be sure to just gently combine the ingredients. Don’t be tempted to add everything to a food processor, as this will release the liquid and make the borani watery.

mash roasted eggplant

After the roasted eggplant has been mashed, stir through the remaining ingredients to ensure that everything is well mixed.

roasted eggplant dip
roasted eggplant dip

Roasted Eggplant Dip – Borani Bademjan

A delicious version of baba ganoush mare with roasted eggplant, tahini, pomegranate molasses and loads of garlic.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Side Dish
Cuisine Persian
Servings 10 servings
Calories 31 kcal

Ingredients
  

  • 2 medium eggplant
  • 1 medium onion
  • 2 tlbs pomegranate molasses
  • ¼ cup fresh mint
  • 2 tlbs tahini
  • ¼ cup lemon juice
  • 2 cloves garlic

Instructions
 

  • Place whole eggplant on a baking tray and roast for about an hour
  • Remove form the oven and place in a bowl to cool
  • Slice across to eggplant to split open, and drench in lemon juice
  • Gently peel off the skin, and roll in lemon juice
  • In a large bowl, add peeled roasted eggplant,finely chopped onion and garlic, tahini, pomegranate molasses salt and pepper.
  • Gently mash all ingredients with a potato masher, until just combined
  • Stir through the finely chopped mint
  • Serve drizzled with olive oil and pomegranate molasses, sprinkled with chipped mint

Notes

This delicious dip is an essential addition to a Persian Mezze.

Nutrition

Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 239mgFiber: 3gSugar: 4gVitamin A: 70IUVitamin C: 6mgCalcium: 14mgIron: 1mg
Keyword eggplant
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