Bademjan Seer
بادمجان سیر
A simple but flavorful smoky eggplant and garlic dip. The eggplant is grilled or broiled until deeply charred, then mashed with garlic and seasonings into a silky spread found across Persian Jewish tables and related Afghan and Bukharian foodways.
Ingredients
- •3 medium eggplants
- •4 garlic cloves, minced
- •2 tablespoons lemon juice
- •3 tablespoons olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon chopped parsley or mint
- •1 tablespoon tahini (optional)
Instructions
- 1
Pierce the eggplants lightly and grill or broil them, turning often, until the skins are charred and the flesh is very soft, about 20 to 25 minutes.
- 2
Place the hot eggplants in a bowl and cover for 10 minutes to loosen the skins.
- 3
Peel away the charred skin and let excess liquid drain from the flesh.
- 4
Mash the eggplant with a fork or pulse briefly in a processor for a smoother texture.
- 5
Mix in the garlic, lemon juice, olive oil, salt, and pepper.
- 6
Stir in parsley or mint, and tahini if using, then taste and adjust the seasoning.
- 7
Chill briefly or serve at room temperature with flatbread, crackers, or vegetables.
Kosher notes
Pareve as written. Serve with meat or dairy meals as long as accompanying breads and sides are kosher.
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