| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings as part of mezze meal |
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings as part of mezze meal |
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
Instructions
- Preheat the oven to 450 degrees F.
- Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
- Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.
- Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.
Nutrition Facts
| Calories | 95 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 108 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 5 grams |
| Protein | 4 grams |
| Sugar | 5 grams |
| Calories | 95 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 108 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 5 grams |
| Protein | 4 grams |
| Sugar | 5 grams |
Reviews
It tastes better using whey rather than greek yogurt. Oh but then it would be a recipe used for centuries known as Kashke bademjan and there wouldn’t be anything to publish……
Best Eggplant dish EVER!!! I made for a friend who really does not like Saffron, so I added honey instead and it was amazing.
I also made both your dips and had the exact opposite reaction. This dip flew and the red bean dip sat there. Personally, I liked this one better also.
with a few drops of lemon juice.
And this is sooo good. My entire family loved it
I think I personally liked this dip better than the rest of the crowd at our party. It’s like a cross between french onion and babaganoush. The saffron was a fine touch, with the golden threads running throughout. I served this side by side with the red kidney bean dip, which everyone devoured like mad. So I think this one may have taken a bit of a back seat. I would certainly make this again though. It’s great.
This badenjan dip is just like the Iranian ‘mast-e-brahni’ that I have enjoyed since I was a child. The flavors of the caramalized garlic and onions is very important and if you want ultimate flavor grill the eggplant instead of roasting so they get a smokey taste! Thanks Nigella!
I love this dip. It’s velvety, crunchy, you can taste the warm spice & the coolness of the yogurt. It’s delicious!! I also use well drained thru cheese cloth plain yogurt. It works just fine…
It’s such a HIT with my friends, it’s definitely a keeper. Will serve again for my Christmas party.
This is a fabulous dip. I’ve never had roasted eggplant before, but it is really fabulous. I used plain yogurt I drained through a paper towel in a strainer instead of greek yogurt. I loved this with pita chips and crudite.