Prep 10 mins
Cook 40 mins
From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.
- 2 (1 lb) large eggplants
- 1 teaspoon olive oil
- 4 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2⁄3 cup drained yogurt
- 4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
- 2 teaspoons fresh lime juice
- 1⁄4 teaspoon powdered saffron, threads in (optional)
- 2 teaspoons hot water (optional)
- 1 teaspoon drained yogurt
- fresh mint leaves
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.
WOW! I tried many eggplat dips and I can really tell you that your is outstanding!
I loved the big amount of mint in this.
I had Turkish yogurt on hand and this was really a good choice for this recipe!
Thanks a lot for posting this!
Yum! I'm a big fan of Eggplant and yogurt dips and I really enjoyed this dip. I baked the eggplant in the morning and then peeled it in the afternoon. The dip was sitting in the fridge until evening time and it was perfect. The flavours all combined well together and intensified. Thank you najwa
Definitely very garlicky, but that's never a bad thing! Strange as it may sound, this was like an auberginey version of Tzatziki.