Boranie Bademjan (Persian Eggplant Yogurt Dip)

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

• Garnish

• 1⁄4 teaspoon powdered saffron, threads in (optional)
• 2  teaspoons hot water (optional)
• 1  teaspoon  drained yogurt
•  fresh mint leaves

Directions

1. Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
2. Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
3. Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
4. In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
5. Can be made in advance and stored in refrigerator.