This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
SERVES 4
INGREDIENTS
- 2 large eggplants (1 pound 2 ounces/500 g)
- ¼ cup (60 ml) extra-virgin olive oil
- 1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
- 1 clove garlic, minced to a fine paste
- Sea salt and finely ground black pepper
- ½ cup (125 g) labneh
- Pinch of saffron threads, soaked in 1 tablespoon water
- ⅓ cup (50 g) walnuts, coarsely chopped
- Iranian Flatbread, for serving
INSTRUCTIONS
- Preheat the broiler to high.
- Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplants lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
- Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.
