Aubergine and Yoghurt Spread (Borani-E Bâdenjân)

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant aubergine and yoghurt spread, known as borani-e bâdenjân, is a classic Persian dish that celebrates simple, high-quality ingredients. The process of grilling the aubergines until charred imparts a deep, smoky flavour that contrasts beautifully with the cool, creamy labneh. Infused with aromatic saffron and finished with the earthy crunch of chopped walnuts, this vibrant dip offers a sophisticated balance of textures and traditional Middle Eastern seasonings.

As a heart-healthy choice, this recipe relies on fibre-rich vegetables and heart-friendly fats from extra-virgin olive oil and walnuts. It serves as an excellent nutritious starter or a light lunch when paired with warm Iranian flatbread. Whether you are hosting a dinner party or looking for a wholesome homemade snack, this versatile savoury spread is a delicious way to incorporate more Mediterranean-style vegetables into your diet.

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.