Badenjan Dip

Ingredients

• 2 tablespoons mint leaves fresh chopped
• 3  fat cloves garlic minced grated
• 1 cup greek yogurt 
• 2 tablespoons olive oil extra-virgin not
• 10 servings dribble olive oil extra-virgin
• 1 large onion diced finely
• 1 pounds eggplants to make 
• 2 tablespoons pinenuts toasted
• 0.3 teaspoon saffron threads 
• 10 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• baking sheet
• oven
• sieve

Directions

1. Preheat the oven to 450 degrees F.
2. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
3. Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.
4. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.