Eggplant and Yogurt Spread Borani E Bâdenjân
Ingredients
- 2 large eggplants (1 pound 2 ounces/500 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
- 1 clove garlic, minced to a fine paste
- Sea salt and finely ground black pepper
- 1/2 cup (125 g) labneh
- Pinch of saffron threads, soaked in 1 tablespoon water
- 1/3 cup (50 g) walnuts, coarsely chopped
- Iranian flatbread, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments