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Eggplant Borani

This traditional Middle Eastern dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.
Ready in: Level: Easy
Prep: Cook: Yields: 4 Cups


  • 3 eggplants
  • 3 T olive oil
  • 2 cloves garlic
  • 2 T flat leaf parsley
  • 1 1/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/4 t salt
  • Juice of 1 lemon


Step 1

Over a medium-high flame, grill eggplants over an open fire.

Step 2

Allow skin to blacken and the flesh to become soft.

Step 3

Once tender, about 15 minutes, remove eggplants from the grill and let cool.

Step 4

Remove outer skins.

Step 5

Combine all ingredients in a food processor purée until smooth.

Step 6

Serve with fresh vegetables or pita chips.