How to prepare healthy and delicious Borani Banjan

There are many varieties of Boranis, but without a doubt, eggplant Borani the most popular. Borani is one of the most delicious Iranian food in Toronto, some people consider it an appetizer and others consider it a delicious side dish. Borani is one of the hundreds of delicious dishes whose origin reaches the north of Iran. If you have been invited to a party in the north of Iran, you have probably been served with delicious eggplant burani, along with other colorful dishes.

The fame of this delicious appetizer is worldwide, and outside of Iran, this appetizer is called Iranian yogurt and eggplant dip. Borani has limited raw materials and is very simple to make; However, the end result will be a plate with a pleasant flavor. Immediately after eating the first spoon of Borani, you will feel the freshness and freshness with all your heart. This delicious northern appetizer is served cold, making it a perfect choice for hot summer afternoons.

There are few people who do not like this delicious appetizer; Because the main ingredients of this food, yogurt and eggplant, are both very popular. Once you try this appetizer, you will fall in love with its simplicity and unique taste. In this article, we are going to share with you how to prepare Gilani eggplant Borani. If you are a fan of northern food, do not miss this recipe and follow us until the end of this article.

Grilled eggplant burani

There is a lot of variety in how to prepare eggplant burani; Because people’s tastes are different and everyone changes this recipe a little according to their taste. The most authentic Borani recipe belongs to Gilan province and uses grilled eggplant and local vegetables.

Ingredients

• 3 eggplants
• 2 cups of high-fat yogurt
• 2 cloves of garlic
• Dry mint as needed
• Salt and pepper as desired

Top amounts are suitable for 4 people. The preparation time for Borani raw materials is 10 minutes and it takes about 15 minutes to cook.

How to prepare

1. First, wash and dry the eggplants; Then, using a sharp knife, make some surface cuts on the eggplants.
2. Place a flamethrower on the gas or grill and let it heat up completely. Place the eggplants on the flame spreader and wait until their skin is completely burnt and flaky.
3. Pour cold water and ice into a large container and place the grilled eggplants in it until they cool completely. With the shock, the skin of the eggplants is easily separated. Now put the eggplants in a colander to drain their excess water; Then put them on a clean cloth to dry completely.
4. Put the peeled eggplants on the cooking board and mash them completely. At this stage, you can put the eggplants in a blender or use an electric meat grinder to mash them.
5. Put condensed yogurt in a large container and grate two cloves of garlic on it. Add the crushed eggplants, dry mint, salt and pepper to the container and mix well.
6. Your eggplant burani is ready; Put it in a suitable container and decorate it with some red flowers if you want.