How To make Borani Bademjan Eggplant Salad
2 lg Oval eggplants (12 oz each)
Salt 1/2 c Oil
2 c Drained yogurt
2 Garlic cloves; crushed
Salt Freshly ground black pepper Chopped walnuts, optional -(to garnish) Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired.
How To make Borani Bademjan Eggplant Salad's Videos
How To Cook The Perfect Persian Eggplant Dip (Kashke Bademjan کشک بادمجان )
If you like Eggplant, you will probably be happy to know that you can make this Eggplant Spread easily at home! This recipe is my all-time favorite Persian Eggplant Dip recipe, and once you try this recipe, it will also be your favorite recipe.
Ingredients:
eggplants
onions
garlic
walnuts
curd
vegetable oil
dried mint
turmeric
black pepper
Salt
saffron
Directions::
- Peel the aubergines and cut them lengthwise into 2cm / 0.8″ thick slices. Salt them generously and leave them for 30 minutes, so some of the moisture comes out of them. This will speed up the frying process because the high water content of the aubergines will already be reduced.
- In the meantime peel and cut the onions. Cut them in half and then slice them.
- Peel and finely chop the garlic cloves.
- Fry the onions over medium heat in 3 tbsp of vegetable oil for about 20 minutes until they are golden brown. Set half of the onions aside for decorating.
- Fry the chopped garlic separately in 1 tbsp of vegetable oil over low to medium heat for about 5 minutes. Set half of the garlic aside for decorating.
- Rinse the aubergine slices to wash off the salt. Dab them dry with paper towels. Heat 1 cup of vegetable oil in a large frying pan and put in as many aubergine slices as you can fit. Fry them from both sides over high heat until they are golden brown.
- I know this sounds like an awful lot of oil. That’s the thing with aubergines, they soak up lots of it. Removing some of the moisture from them will already slightly reduce the amount of oil they absorb.
- Mash the fried aubergines with a fork or potato masher. You don’t wanna blend them because you still want the stringy texture of the aubergines to remain.
- Combine 3 tbsp of kashk with 1 cup of room temperature water until it is fully dissolved and you have a thin white mixture.
- Now transfer the aubergines with half of the onions and garlic into a pan. Add the kashk – water mixture and season with 2 tsp of turmeric and 1 tsp of black pepper. Don’t add any salt as the kashk is already very salty. You can add salt later if needed.
- Let the Kashk-e Bademjan simmer over low heat with the lid on for about 30 minutes.
- In the meantime you can briefly fry the dried mint in 1 tbsp of oil. The temperature shouldn’t be too high. Fry it only for seconds, so it doesn’t burn. Set it aside for later.
- Crush or chop the walnuts.
- Taste your Kashk-e Bademjan and add salt if needed. If there is lots of oil on the surface, you can skim it off with a spoon now.
- Serve your Kashk-e Bademjan on a plate with the other half of the onions and garlic, the fried mint, more kashkand crushed walnuts. You can colour some of the kashk with a few tsp of saffron water, if you like.
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#کشک_بادمجان
#KashkeBademjan
#PersianEggplantDip
#EggplantSpread
SMOKED EGGPLANT SALAD برانی بادمجان کبابی????
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Roasted Aubergine//#borani #eggplant #بورانی #بادمجان سیاه
Healthy and Easy Eggplant Recipe (How to Make Roasted Eggplant Salad with Yogurt)
ℹ️ Watch this video to learn how to make a healthy and easy eggplant recipe with yogurt. Then, you'll know how to make roasted eggplant salad without mayonnaise using simple and tasty ingredients such as yogurt. This is both a healthy eggplant recipe and an easy eggplant recipe. Enjoy!
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Borani Banjan | Eggplant (aubergine) Recipe | Afghani Eggplant recipe
Borani Banjan | Eggplant (aubergine) Recipe | Afghani Eggplant recipe
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Ingredients
Afghan Eggplant Recipe - Borani Banjan - Easy Version
This Afghan eggplant recipe is a variation on the others I have made. This Borani banjan will save you time in frying your eggplant. The result makes this more of what we call a ghorma or a gravied stewed version of the eggplant.
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Here are the ingredients:
2 large eggplants (cut up and salted)
1/2 Cup cooking oil
1 thinly sliced onion
6 garlic cloves
1/2 Teaspoon of salt
1/2 Teaspoon powdered garlic
1/2 Teaspoon of turmeric
1/2 Teaspoon whole cumin
green chili (optional)
yogurt
chopped cilantro (garnish)