Vegan Persian Style Borani (Yogurt Dip with Eggplant or Spinach)

This vegan version of classic Persian dish Borani is an easy-to-make yogurt dip made with either eggplant or spinach that’s full of flavor! With just 10 minutes of preparation time and 20 minutes of cooking time you can enjoy this delicious dip in no time at all!

Cooking Equipment:

Baking sheet/steamer basket/medium bowl/spoon

Preparation Time:

10

Cooking Time:

Total Time:

30

Cuisine:

Persian

Keywords:

Keywords:

Vegan, Persian, Borani, Yogurt Dip, Eggplant, Spinach

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 cups plain vegan yogurt
1 large eggplant or 2 cups spinach leaves (chopped)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 350°F. Place the eggplant on a baking sheet and bake for 15-20 minutes until soft. If using spinach leaves, steam them for 5 minutes until wilted.
In a medium bowl, mix together the vegan yogurt, garlic, cumin, coriander and turmeric powder. Season with salt and pepper to taste.
Once the eggplant is cooked through and cooled slightly, peel off the skin and mash it into the yogurt mixture until combined. If using spinach leaves instead of eggplant, add them to the yogurt mixture now and stir until combined.
Serve the Borani as a dip with pita bread or crackers. Enjoy!

Nutrition:

Calories – 200; Fat – 5g; Carbohydrates – 25g; Protein – 10g; Sodium – 150mg

This vegan version of classic Persian dish Borani is an easy-to-make yogurt dip made with either eggplant or spinach that’s full of flavor! With just 10 minutes of preparation time and 20 minutes of cooking time you can enjoy this delicious dip in no time at all!

Rating:

3

Did You Know?

The main staples of Persian cuisine are rice, meat (especially lamb), and bread.