Recipe courtesy of Nigella Lawson
Episode: Exotic Evening
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Hot Crab Dip

Recipe courtesy of Food Network Kitchen

Kale and Artichoke Dip

Recipe courtesy of Food Network Kitchen

Green Goddess Dip

Recipe courtesy of Ellie Krieger

Lima Bean Dip

Recipe courtesy of Food Network Kitchen

Slim Six-Layer Dip

Recipe courtesy of Food Network Kitchen

Cucumber-Dill Yogurt Dip

Recipe courtesy of Aida Mollenkamp

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Five Layer Mexican Dip

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories