Boranie Bademjan

Description
From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.



Ingredients

 * 2 (1 lbs) large eggplants


 * 1 teaspoon olive oil


 * 4 cloves garlic, peeled and crushed


 * 1 teaspoon salt


 * 1/2 teaspoon fresh ground black pepper


 * 2/3 cup drained yogurt


 * 4 teaspoons fresh mint, chopped or 1 teaspoon dried mint


 * 2 teaspoons fresh lime juice

Garnish


 * 1/4 teaspoon powdered saffron, threads in (optional)


 * 2 teaspoons hot water (optional)


 * 1 teaspoon drained yogurt


 * fresh mint leaves

Directions

 * Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.


 * Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.


 * Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.


 * In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.


 * Can be made in advance and stored in refrigerator