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