Recipe courtesy of Nigella Lawson
Episode: Exotic Evening
Save Recipe Print
Badenjan Dip
Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
10 servings as part of mezze meal
Level:
Intermediate

Nutrition Info

Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
10 servings as part of mezze meal
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Preheat the oven to 450 degrees F.

Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.

Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.

Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Hot Crab Dip

Recipe courtesy of Food Network Kitchen

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Lima Bean Dip

Recipe courtesy of Food Network Kitchen

Green Goddess Dip

Recipe courtesy of Ellie Krieger

Kale and Artichoke Dip

Recipe courtesy of Food Network Kitchen

Cucumber-Dill Yogurt Dip

Recipe courtesy of Aida Mollenkamp

Browse Reviews By Keyword