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
Description
Foodista
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