Badenjan: Smoky Eggplant Dip Recipe
Food Ingredients:
3 cups small eggplants to make about 1 ¼ when roasted, pulped and sieved 2 tablespoons olive oil 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 Extra-virgin olive oil, to garnish
Recipe preparation:
1 Preheat the oven to 450 degrees F. 2 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 (alternatively, you can grill on a barbecue until soft). Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain. 3 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. 4 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.
Recipe source: Foodista recipe
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