Badenjan-burani is a delicious Afghan dip made by blending fried or roasted eggplants, garlic, yogurt, and olive oil. The eggplants are traditionally fried, but most recipes suggest roasting or baking them. The dip is seasoned with fresh or dried mint, and it is typically eaten as an appetizer that is paired with lavash or Afghan flatbread.

An almost identical version of this dip can be found in Persian cuisine where additional ingredients may include walnuts, rose petals, and saffron.