Recipe

Persian Roasted Eggplant Recipe

	Midgelet / All my dishes 1 month, 4 weeks ago patterned after a dish eating at a resrtuant! Flavors are wonderful together Prep:10m Cook:40m Servings:4	Midgelet
	eggplant appetizers persian easy

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Ingredients

2 (1.00 lbs) large eggplants

1 teaspoon olive oil

4 cloves garlic, peeled and crushed

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

2/3 cup drained yogurt

4 teaspoons fresh mint, chopped or 1 teaspoon dried mint

2 teaspoons fresh lime juice

Garnish ( mix all below )

1/4 teaspoon powdered saffron, threads in (optional)

2 teaspoons hot water (optional)

1 teaspoon drained yogurt

fresh mint leaves

Directions

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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Comments

chefmeow 1 month, 3 weeks ago said:
Wow, love the sounds of this. We love eggplant around here and always looking for new ways to make it. Just found one. Thanks, great post. You have my 5.

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