Burani Bademjan Recipe

Preheat and pierce

Preheat your oven to 220°C (430°F) if roasting, or prepare a hot gas grill or cast-iron skillet for charring. Pierce each eggplant a few times with a fork to allow steam to escape.

Brush the eggplants lightly with 2 tbs olive oil and sprinkle 1 tsp salt. Place them on a baking sheet (if oven) or directly on the grill or skillet.

Roast or char the eggplants until the skin is blackened and the flesh is very soft — about 30–40 minutes in a 220°C oven, turning occasionally; or 15–25 minutes on a hot grill, rotating to char evenly. They should collapse when done.

Remove the eggplants to a bowl and cover with plastic wrap or a lid; let steam for 10 minutes. This makes peeling easier and mellows any bitterness.

When cool enough to handle, peel off the charred skin and discard. Drain any excess liquid, then place the flesh in a sieve and let it drain 5–10 minutes to remove excess moisture.

Using a fork or potato masher, mash the eggplant flesh to a mostly smooth but slightly rustic texture (no large lumps). Set aside to cool to near room temperature.

In a medium bowl, whisk together 2 cups plain yogurt and 1 cup optional Greek-style yogurt (if using) until smooth and thick. If you prefer lighter texture, use only the plain yogurt.

Stir in the 2 minced garlic cloves, 1 tsp salt, and 1 tsp lemon juice. Taste and adjust seasoning — yogurt should be tangy and slightly salty to balance the eggplant.

Fold the cooled mashed eggplant into the yogurt mixture until evenly combined. Refrigerate for at least 20 minutes (or up to 2 hours) to allow flavors to meld.

While the yogurt and eggplant meld, heat 2 tbs butter and 1 tbs olive oil in a skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt plus 1 tsp sugar.

Cook slowly, stirring occasionally, until onions are deep golden brown and caramelized — about 20–25 minutes. Reduce heat if onions begin to brown too quickly. Remove from heat.

If you like a richer finish, stir 1 tbs of the caramelized onion and its butter into the yogurt-eggplant mixture; reserve the rest for the top.

Spoon the yogurt-eggplant mixture into a shallow serving dish and smooth the top with the back of a spoon, creating a slight well in the center.

Arrange the remaining caramelized onions on top, either spread thinly across or piled in the center.

Drizzle 2 tbs extra-virgin olive oil over the top. Sprinkle 1 tsp crushed dried mint (or fresh mint), 0.5 tsp paprika (or Aleppo pepper), and 0.5 tsp dried fenugreek if using. Scatter chopped parsley if desired.

Serve chilled or at cool room temperature with warm flatbread or pita, or as part of a mezze spread.

Leftovers: keep refrigerated in a sealed container up to 3 days. Stir gently before serving; add a splash of lemon or olive oil if drier.