Eggplant puree with yogurt (Borani-e bademjan) from The New Book of Middle Eastern Food (page 64) by Claudia Roden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Ganga108 on March 10, 2022

    Another delicious yoghurt recipe, this time with eggplant. Smoky, garlicky and yummy. I used the 3rd variation of the recipe (in my version of the book) for the saffron yoghurt topping.

  • milgwimper on May 08, 2014

    This recipe was very good. I processed the eggplant so my child would eat it. We served it with home made flat bread, another salad of beans and tomatoes and a bowl of mint and parsley, and it was delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.