A delightful Persian-inspired eggplant dip, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even roasting.
Rinse the eggplants and prick them with a fork.
Pricking prevents the eggplants from bursting during roasting.
Roast the eggplants in the oven for about 40 minutes, turning occasionally, until soft.
Turn the eggplants every 10 minutes for even cooking.
Let the roasted eggplants cool, then peel off the skin and chop the flesh.
Use a spoon to help remove the skin if it sticks.
In a mixing bowl, combine the chopped eggplant, yogurt, olive oil, garlic, salt, black pepper, and lime juice. Mix thoroughly.
Adjust the seasoning to your taste preference.
Dissolve the saffron in hot water and drizzle over the mixture.
Let the saffron steep for a few minutes for a stronger flavor.
Garnish with fresh mint leaves and serve.
Serve with warm pita bread or fresh vegetables for dipping.
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