Traditional recipes

Eggplant salad with yogurt - Borani Bademjan

Eggplant salad with yogurt - Borani Bademjan

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Today, February 11, is the National Day of the Islamic Republic of Iran.
Iran (Persian: ايران), officially the Islamic Republic of Iran, and until 1935 internationally known as Persia, is a country in Southwest Asia, located between the northeast coast of the Persian Gulf and the southern coast of the Caspian Sea. The name "Iran" is related to the word "Aryan" and means "golden land".
Persian recipes vary in ingredients and preparation, from sweet to very sour and spicy. Most dishes are based on rice, which is served with various meat dishes, greens and vegetables. Saffron and cinnamon give flavor to dishes. It is a healthy kitchen, and friendly to vegetarians, the meat being easy to remove from the diet.
In Persian tradition, guests are served tea and fruit, usually before meals. They are served on small plates with special cutlery. The fruits served are most often: oranges, apples, small Iranian cucumbers (known as khiyar), pomegranates, pears, bananas, cherries, flax, grapes, peaches, tangerines and any kind of fruit, depending on the season. .
Bowls of melon, watermelon, Iranian watermelon kharboozeh, of course peeled and cut into large cubes, clay, tokhmeh and other snacks can also be served.
Desserts served at parties (mehmooni) are varied: cakes, cream caramel (burnt sugar cream), jellies (jelle) or various sweets with tea.
Unusual about Iranian cuisine:
- Caviar is one of the most exported fish products exported, but Iranians are not crazy about it.
- If you arrive in Iran, try not to enter a restaurant only once, because few dishes are served, ie only rice and meat; to taste the Iranian feast, it is good to get an invitation to a local's house.
Some of the labels of a traditional meal:
1. you must not sit next to a representative of the opposite sex;
2. when you are offered urges to drink and eat, you must refuse at least once and only then accept;
3. if there are no utensils, use only the right hand;
4. At the end of the meal, leave some food on the plate, a sign of appreciation for the host who has done his duty to provide enough food.

I present to you an Iranian recipe for eggplant salad based on yogurt, which is used as an accompaniment to grills, but which can be eaten only with sticks.

  • 2 medium eggplants
  • 3-4 tablespoons of natural yogurt
  • salt pepper
  • 1-2 cloves of crushed garlic
  • 40g chopped walnuts

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad with yogurt - Borani Bademjan:

The oven is preheated to 200 ° C.

Prick the eggplants, several times with a fork, before putting them in the oven.

Put the eggplant on a tray and let it bake for about 45-50 minutes.

They return from time to time to brown all the faces.

Remove from the oven, peel and drain.

Finely chop the eggplant.

Add the crushed garlic, yogurt, chopped walnuts, salt and pepper. Interfere.

Decorate with walnuts and let cool. It is a light and refreshing summer salad.

Serve as desired, spreads, with sticks, with tomato or roasted pepper salad, as a meat garnish ....

Good appetite!!!

Tips sites


chop with a wooden or silicone knife

Video: Eggplant u0026 Yogurt Salad. Healthy Recipe. Mangalore Recipe (May 2022).