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
Description
Food Network Invites You To Try This Badenjan Dip Recipe From Nigella Lawson.
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