Ingredients
2 eggplants
1 medium red onion, sliced
3 cloves of garlic, sliced
1 cup of yogurt (preferably Persian yogurt)
1/2 tsp + 1/4 tsp dried mint
oil
salt and pepper

(Adapted from http://mypersiankitchen.com/borani-bademjan-persian-yogurt-with-eggplant-dip/)

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