Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h5m
Yield 10 servings as part of mezze meal
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 95 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 108 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 4 grams, Sugar 5 grams
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