Shared by Jennifer Ophir
Shared by Jennifer Ophir
Bademjan Seer (Grilled Eggplant and Garlic Dip)
Yield: 1 cupTime: Active: 45 minutes, Inactive: 1 hr 45 minutes
Bademjan Seer (Grilled Eggplant and Garlic Dip)
Yield: 1 cupTime: Active: 45 minutes, Inactive: 1 hr 45 minutesFamily Journey
Mashhad, Persia (present-day Iran)Merv, TurkmenistanBukhara, Uzbekistan
Merv, TurkmenistanKabul, AfghanistanTel Aviv
New York City
“‘Bademjan’ in Persian is eggplant and ‘seer’ means garlic,” explains food stylist Jennifer Ophir. Inspired by both her Afghan, Persian, and Bukharian roots, she makes this two ingredient eggplant and garlic dip the way her grandmother did. It’s simple, but flavorful. Be sure to grill the eggplant for the full length of time, and to let the eggplant drain properly.
Read more about Jennifer’s family in “The Very Last Meal a Grandmother Cooked for Her Family” and try her recipes for fried whiting with garlic and cilantro, katlet (meatballs with tomato sauce and potato), and kov roghan (Bukharian chicken and potatoes).
Ingredients
- 1 large eggplant
- 1-2 garlic cloves, peeled
- Kosher salt
Preparation
Step 1
Roast the eggplant on a grill on high heat, constantly turning on all sides, top and bottom, until soft and deflated; this may take up to 30 minutes. If you don’t have a grill, do this by roasting it on your stovetop: remove the grate from the stovetop and prick several holes in the eggplant skin. Turn the flame up high and place the eggplant over the flame, using a fork to turn it over occasionally. Roasting until the skin is ash is ideal!
Step 2
Remove from flame with heat-resistant tongs and place in a heat-proof bowl. Cover tightly with plastic wrap. Let rest for 30 minutes or until cool enough to handle.
Step 3
Remove and discard the top stem and the burnt skin of the eggplant and place the “meat” of the eggplant in a colander. Sprinkle ¼ tsp kosher salt, mix a bit and let the bitter juices drain, about 20 minutes.
Step 4
In the meantime, puree 1-2 garlic cloves with a dash of kosher salt in a mortar and pestle, or food processor. Set aside.
Step 5
Place the drained eggplant in the mortar or food processor, add a bit of the garlic and mash or process together until the mixture turns airy and homogenous. Taste and add more garlic if desired. Alternatively, you can chop the eggplant and garlic on a cutting board until it becomes a loose paste. Add salt to taste.
Step 6
Place the mixture on a plate and form into a small low mound. Chill until serving. Serve with matzo and fish course.
