Badenjan Dip

Total Time:
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
  • 3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved
  • 2 tablespoons olive oil (not extra-virgin)
  • 1 large onion, finely diced
  • 3 fat cloves garlic, minced or grated
  • Salt and freshly ground black pepper
  • 1 cup Greek yogurt
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 2 tablespoons chopped fresh mint, to garnish
  • 2 tablespoons pine nuts, toasted, to garnish
  • Dribble extra-virgin olive oil, to garnish
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.


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    Healthy Snacks and Party Food