Badenjan Dip
- Level: Intermediate
- Yield: 10 servings as part of mezze meal
-
- Nutritional Analysis
- Per Serving
- Calories
- 95 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 108 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 4 grams
- Sugar
- 5 grams
- Total: 2 hr 5 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr 15 min
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.