Persian Roasted Eggplant
From midgelet 15 years agoIngredients
- 2 (1.00 lbs) large eggplants shopping list
- 1 teaspoon olive oil shopping list
- 4 cloves garlic, peeled and crushed shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 2/3 cup drained yogurt shopping list
- 4 teaspoons fresh mint, chopped or 1 teaspoon dried mint shopping list
- 2 teaspoons fresh lime juice shopping list
- Garnish ( mix all below ) shopping list
- 1/4 teaspoon powdered saffron, threads in (optional) shopping list
- 2 teaspoons hot water (optional) shopping list
- 1 teaspoon drained yogurt shopping list
- fresh mint leaves shopping list
How to make it
- 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.
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