{"id":2604,"date":"2016-04-02T02:57:28","date_gmt":"2016-04-02T02:57:28","guid":{"rendered":"http:\/\/www.nutrilious.com\/?p=2604"},"modified":"2022-01-13T20:28:02","modified_gmt":"2022-01-13T20:28:02","slug":"kashkeh-bademjan-naan-salad-with-sweet-potato-oven-fries","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=2604","title":{"rendered":"Borani Bademjan Naan Salad with Sweet Potato Oven Fries"},"content":{"rendered":"

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Last week my sister and I stopped by this new Persian restaurant \/bakery for lunch. She ordered a kabob like sandwich and I ordered this eggplant dip with some warm naan\/lavash like bread and crudit\u00e9s. I would have loved to try the sandwiches which looked mighty delicious across the table, but all had some form of meat.<\/p>\n

I’m glad I ordered this dip because I’m in love.<\/p>\n

By now if you have been looking through my blog, you’ve noticed I love eggplant. And to think I disliked it as a child and only started eating it late in my adult life. Perhaps because I never prepped and cooked it properly. This eggplant dip for me is the next generation of babaganoush, as much as I love babaganoush I think this is my new favorite.<\/p>\n

So after lunch I was curious to know what I ate because all I could get from the restaurant employees was “eggplant and yogurt dip”. <\/i>I looked up the recipe and experimented it several times thereafter, Ive now settled for this adapted v<\/i>ersion which we love and is not so calorie dense.<\/p>\n

This dip is also called Kashkeh Bademjan,  bademjan is eggplant in Persian, borani is a general term for yogurt based appetizers and kashkeh is very similar to greek style full fat yogurt\/ sourcream. I found Kashkeh at a local Middle-eastern market, but you can totally use full fat Greek yogurt or sour cream. For a vegan version I found plant yogurt with a couple of spoons of lemon juice or sauerkraut juice works well.<\/p>\n

The dip on the left is made with homemade almond milk yogurt and the one on the right is with kashkeh. The consistency may vary with the amount of moisture and how much yogurt you add. It doesn’t really change the taste of the dip much.<\/p>\n

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Persian Eggplant Dip<\/u><\/b><\/p>\n

Makes about 2 cups<\/p>\n

Ingredients<\/u><\/b><\/p>\n