Borani-e Bademjan

• 3 eggplants, weighing about 1 1/2 pounds total
• 3 tablespoons extra-virgin olive oil
• 1 1/4 cups plain whole-milk yogurt
• Juice of 1 lemon
• 2 cloves garlic, crushed
• Salt
• 2 tablespoons chopped flat-leaf parsley (optional)

1. Broil or roast and peel the eggplants (see page 63).
2. Chop the flesh with a pointed knife in a colander to let the juices escape, then mash them with a fork or a spoon.
3. Pour into a bowl and beat in the olive oil and the yogurt and mix vigorously until it is thoroughly blended with the eggplant puree.
4. Mix in the garlic and salt, spoon into a serving bowl, and garnish, if you like, with chopped parsley.
5. Serve cold.
6. Instead of yogurt, add 2/3 cup fresh thick cream or sour cream and omit the oil.
7. Add 3 tablespoons finely chopped fresh mint or 1 tablespoon dried.
8. Garnish with 1/4 teaspoon crushed saffron threads mixed with 2 tablespoons boiling water, then with 2 tablespoons of yogurt.
9. Dribble this on top.

eggplants, extravirgin olive oil, milk, lemon, garlic, salt, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/borani-e-bademjan-373172 (may not work)