Ingredients
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1 teaspoon olive oil
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4 cloves garlic, peeled and crushed
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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2/3 cup drained yogurt
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4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
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2 teaspoons fresh lime juice
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1/4 teaspoon powdered saffron, threads in
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2 teaspoons hot water
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1 teaspoon drained yogurt
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2 (1 lb) large eggplants
Instructions
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.