Baba ganoush might be essentially the most well-known eggplant dip, however variations on mashed eggplant dishes present up all around the Mediterranean and the Center East. This dip is predicated on Andy Baraghani’s mom’s recipe for Persian borani-e-bademjaan. The bottom of the dip is an easy mix of charred eggplant, yogurt, olive oil, onions, and garlic. It is the toppings that make this dish sing, with crispy fried onions and garlic bringing allium warmth and contemporary mint leaves slicing by all of the richness.
Recipe:Â Borani-e-bademjaan
