← Back to Search Results
Iranian
Eggplant, Mint and Yogurt Dip

Photo by:
Comments: 0
 

Recipe

This recipe, along with many of the dips and salads here, is a variation on a dish I read about in Najmieh Batmanglij’s New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. It’s hard to ascribe the origins of a recipe, or explain how I came to make something the way I do, as so often the recipe that appears here may be merely suggested by another I’ve read somewhere, while diverging significantly from it. I find it impossible to cook without fiddling: which means all my recipes are refracted through the prism of my own tastes and prejudices. I expect you correspondingly, to do the same.

Ingredients

  • 3 small eggplants (1–1½lbs total weight) to make about 1¼ cups when roasted, pulped and strained
  • 2 tablespoons olive oil (not extra virgin)
  • 1 large onion
  • 3 fat cloves garlic
  • 1 cup Greek plain yogurt
  • ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 2 tablespoons chopped mint
  • 2 tablespoans toasted pine nuts
  • Dribble of extra virgin olive oil to decorate

Directions

Preheat the oven to 450°F. Prick the eggplants with a fork and put them on a baking sheet to cook for 45 minutes to an hour. The insides of the eggplants should be soft and they will feel squishy to touch. Let them cool before peeling and mashing them, then leave in a sieve to drain.

Heat the oil in a pan and peel and finely chop the onion, adding the pieces to the pan. Peel the garlic cloves and mince or grate into the onion. Or just put onion and garlic together in a processor first and blitz. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for a further 5 minutes or so over a gentle heat, stirring frequently. Take off the heat, 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 its now golden water, stirring together well, and then turn into a bowl and sprinkle over the mint, toasted pinenuts and a dribble of oil.

Notes

For all the dips here, you need a really good pile of flat breads and breadsticks for people to break off and smear with the aromatic purées or sandwich curlingly around the salads.


© 2004 Nigella Lawson

Note from Cookstr's Editors

A dribble is equivalent to 1/2 teaspoon.

 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings

184kcal (9%)
34mg (1%)
16g
6g
13g (19%)
0g
3g (13%)
7g
2g
8mg (3%)
8g
5g
44mg
520mg
24mcg RAE (1%)
7mg (12%)
106mg (11%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
flavor Flavor
by Rocco DiSpirito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
good-to-the-grain Good to the Grain
by Kim Boyce
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?