Mast O Bademjan, Persian Eggplant Dip

  • Mast O Bademjan, Persian Eggplant Dip
By Parvaneh Holloway
Mast O Bademjan, Persian Eggplant Dip
Cuisine: Persian  

Here is a true Persian delight, a creamy eggplant dip that is perfect with cocktails, lunch or dinner.


  • 4 cups Yogurt
  • 1 large Onion, peel and finely chop
  • 3 cloves Garlic, crushed
  • 2 medium Eggplant
  • 1 teaspoon Persian Spices Blend
  • Salt and Pepper to taste
  • 4 teaspoons Dried Mint
  • 1/2 large Lemon
  • 4 tablespoons Olive Oil
  • 1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water


  • Bake whole Eggplants on a cookie tray in a preheated oven at 400F for 30 minutes, or when eggplant collapses and the centers are tender. Carefully remove skin (you can use rubber gloves to prevent burning your hands when you are peeling the eggplant). Chop finely, set aside.
  • Heat olive oil in a skillet, and sauté onions until golden brown. Add spices, salt and pepper, and dissolved saffron. Combine with the eggplant and cook tor 5 – 10 minutes. Remove from heat and add lemon juice and mint.
  • Chill before adding to yogurt. Decorate with a sprinkle of mint.
  • Serve as side dish with rice and meat dishes.


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