 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve with whole wheat naan as an appetizer. Ingredients:
2 eggplants, cut in half lengthwise and seeded |
1/4 cup extra virgin olive oil |
4 cloves garlic, peeled and crushed |
1/4 tsp salt |
1/4 tsp freshly ground black pepper |
1 cup fat free yogurt, drained in cheesecloth for 3 hours |
1 tbsp fresh mint, chopped |
1/4 tsp saffron, dissolved in 1 tbs hot water |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Preheat oven to 450. Prick the skin of the eggplants in several places. Place on an oiled baking sheet and roast for about 25 minutes, or until skin is wrinkled.
2. Remove eggplant from oven, let cool, then peel and mash in a colander.
3. Heat the oil in a skillet and cook the onion and garlic until golden. Add the eggplant and mix well. Cover and cook for 5 minutes over low heat. Add salt and pepper, remove from heat, and let cool.
4. Mix the eggplant with the yogurt in a bowl. Transfer to a serving dish and garnish with mint, saffron water, and walnuts, if using.
5. Place the serving dish on a platter. surround with warmed naan and serve.
|
|