Boranie Bademjan (Persian Eggplant Yogurt Dip)

Ingredients

• 2 (1 lb) 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

• 1/4 teaspoon powdered saffron, threads in (optional)
• 2 teaspoons hot water (optional)
• 1 teaspoon drained yogurt
• fresh mint leaves

Directions

1. 1

   Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.

2. 2

   Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.

3. 3

   Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.

4. 4

   In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.

5. 5

   Can be made in advance and stored in refrigerator.