Aubergine and Yoghurt Spread (Borani-E Bâdenjân)

Ingredients for Aubergine and Yoghurt Spread (Borani-E Bâdenjân)

• 2 large aubergines (450g 60g /500 g)

• 60ml (60 ml) extra-virgin olive oil

• 1 medium onion (140g /150 g), halved lengthwise and cut into thin wedges

• 1 clove garlic, minced to a fine paste

• Sea salt and finely ground black pepper

• 120ml (125 g) labneh

• Pinch of saffron threads, soaked in 1 tablespoon water

• 80ml (50 g) walnuts, coarsely chopped

• Iranian flatbread, for serving

How to make Aubergine and Yoghurt Spread (Borani-E Bâdenjân)

Preheat the grill to high.

Prick the aubergines in several places with the tip of a knife and place under the hot grill. Grill for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled aubergine lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the aubergines.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed aubergines and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.

Stir the strained yoghurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.