Making Lamb and Eggplant Dip

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February 27, 2020

Lamb and Eggplant Dip with crackersHalim Bademjan is a lamb and eggplant dip from the Middle East. It's great for either an appetizer or main course. I love serving it with soft lavash bread and Greek yogurt. Don't forget to try the fried mint recipe at the end to top it with. It's amazing!


Total Time: 1 hour


  • 2 large eggplants
  • 1 onion, sliced
  • 1/2 cup cooked lamb meat (shoulder area works well)
  • 1/2 cup cooked lentils
  • 1 tsp ground turmeric
  • salt & pepper to taste
  • 2 Tbsp Greek yogurt
  • 1/3 cup oil
  • 1/4 cup dried mint
  • Greek yogurt or labne to serve
  • lavash bread to serve


  1. Peel and cut the eggplants into thick slices. Soak in salt water for about 30 minutes, then drain and dry. This will remove all their bitterness.
  2. sliced eggplant
  3. Place eggplant slices in large oiled pan over medium heat in single layer. Brown on both sides, but don't cook all the way through.
  4. frying eggplant in pan
  5. Place a lid on top and cook for 5 minutes. This will help cook the eggplant thoroughly without adding too much oil.
  6. cooking eggplant with lid on

  7. Add some oil in another pan over medium heat and fry the onion slices until golden brown.
  8. browned onions
  9. Add the eggplant to the fried onion.
  10. Eggplant on onions
  11. Place the cooked lamb meat and boiled lentils in a large plate or bowl.
  12. Lamb and lentils
  13. Mash together the lamb and lentils until smooth.
  14. mashing with a spoon Lamb and Eggplant

  15. Place lamb/lentil mixture into the onion/eggplant mixture and mash together. Add turmeric and salt and pepper to taste.
  16. mixing lamb and Eggplant Dip
  17. Mash this mixture thoroughly.
  18. mashing Lamb and Eggplant
  19. You can use an immersion blender, blender, or food processor to make it super smooth.
  20. imersion mixer in Lamb and Eggplant Dip
  21. Stir in two tablespoons of Greek yogurt.
  22. yogurt added to Lamb and Eggplant Dip

  23. To make the fried mint, heat up 1/3 cup oil on high until hot, then remove from heat. Add 1/4 cup dried crushed mint leaves. Allow to sizzle while you stir.
  24. oil in pan and mint in bowl
  25. If the fried mint doesn't have a layer of oil on top, add a bit more oil.
  26. Lamb and Eggplant Dip
  27. I like to serve this with Greek yogurt or Labne, which is like Greek yogurt but strained even further. You can add a touch of salt to either when serving, or leave them as is.
  28. yogurt & labne

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