BORANI BADEMJAM

IN g REDIENTS:

- 2 eggplants

- 200g Natural yogurt

- 2 onions

- 4 Cloves of garlic

- 1 tbsp dried mint

- Olive oil

- Salt and pepper to taste

- 2 tablespoons tomato paste

For garnish:

- Crushed nuts

- Fresh mint

D IRECTIONS :

1. Make 2-3 slits in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplants on the baking sheet and bake in the preheated oven at 200 C degrees for about 40 minutes or until tender. Remove from the oven, let cool.

2. Remove the skin from the eggplants, cut them into small pieces and drain them in a colander.

3. Heat 2 tablespoons of oil in a skillet over medium heat, add the onions, sauté until golden brown, add the garlic and tomato paste then stir for 2-3 minutes, add the dried mint. Mix well.

4. In a large bowl, mix the flesh of the eggplants, the yoghurt, onion and the sautéed garlic, add a little salt and pepper. Transfer to a serving platter, garnish with a sprinkle of dried mint, red pepper and a drizzle of olive oil.

5. Serve the Borani Bademjam cold with pita bread .