Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve hot or cold with pita bread.

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Recipe Summary test

prep:
25 mins
cook:
40 mins
additional:
8 mins
total:
73 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Prick eggplants all over with a fork and place on the baking sheet.

  • Bake in the preheated oven, turning frequently, until soft, about 40 minutes.

  • Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.

  • Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.

  • Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

Cook's Note:

Substitute 1 teaspoon dried mint for the fresh mint if desired.

Nutrition Facts

116 calories; protein 4.6g; carbohydrates 15.8g; fat 5.1g; cholesterol 7.7mg; sodium 609mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0