Eggplant Borani

By Stonyfield

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: 20 mins

Level: Easy

Prep: 5 mins

Cook: 15 mins

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
  • directions

    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.

    make it with yogurt instead!