A wonderful dip that disappears quickly at our house. The perfect addition to a Persian, Lebanese, or Turkish meal.
Ingredients
3 medium eggplants, peeled, sliced in 1" pieces if they are small do 5
tt salt and pepper
1 onion, large, medium diced
4-6 garlic cloves, roughly chopped and divided
1 tbsp olive oil, divided
water, as needed
1/2 cup whey (its best but you could substitute greek yogurt) plus extra for garnishment
mint, dried preferred
saffron water, optional
Instructions
1. Saute eggplant along with onions, and half of the garlic in olive oil. Keep heat high. You want caramelization. Don't steam the vegetables.
2. Once the majority of the eggplant has caramelized then add 1 cup water and cover. Cook 20 minutes on low. Mash thoroughly or use a food processor to blend well to a paste (if you will). Set aside and let cool for 30 mins.
3. Now add whey and salt and pepper.
4. Separately sauté remaining garlic in olive oil. Brown garlic on medium heat then add chopped mint. Add this to the puréed mixture above. Taste it with a plain cracker or lavash (flatbread). Eggplant is bland!
Garnish with drizzle of whey and drops of saffron water.
Chef Notes:
No need to salt eggplant to remove bitterness. This whey is sold at Persian stores.
Yorumlar