Boranie Bademjan (persian Eggplant Yogurt Dip)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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 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

Recipe

• 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.