greek eggplant dip


1 1/2 lb eggplants (about 3 small)
2 tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, minced or grated
salt and freshly ground pepper
1 cup greek yogurt
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons chopped fresh mint, to garnish
2 tablespoons pine nuts, toasted, to garnish
a drizzle of olive oil, to garnish


  1. preheat the oven to 450ºf.
  2. prick the eggplants with a fork and put them on a baking sheet; cook for 45 minutes to one hour, until soft to the touch.
  3. allow to cool before peeling and mashing them, then place the pulp in a sieve to drain.
  4. this should yield about 1 1/4 cups drained pulp.
  5. heat the 2 tablespoons of oil in a pan and add the onion and garlic.
  6. 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.
  7. take off the heat and turn into a bowl to cool and season with salt and pepper.
  8. add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well.
  9. turn into a bowl and sprinkle with the mint, toasted pine nuts and a drizzle of oil.
  10. serve with pita bread.

Nutrition (Per Serving)

serving size 1/4 cup
servings 12
calories 60
total fat 4g
saturated fat 1g
cholesterol 5mg
sodium 60mg
total carbohydrate 5g
dietary fiber 2g
protein 2g