Boranie Bademjan (Persian Eggplant Yogurt Dip)

• 2 (1 lb) large eggplants
• 1 teaspoon olive oil
• 4 cloves garlic, peeled and crushed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup drained yogurt
• 4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
• 2 teaspoons fresh lime juice
• Garnish
• 1/4 teaspoon powdered saffron, threads in (optional)
• 2 teaspoons hot water (optional)
• 1 teaspoon drained yogurt
• fresh mint leaves

1. Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
2. Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
3. Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
4. In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
5. Can be made in advance and stored in refrigerator.

eggplants, olive oil, garlic, salt, fresh ground black pepper, drained yogurt, mint, lime juice, powdered saffron, hot water, drained yogurt, mint leaves

Taken from www.food.com/recipe/boranie-bademjan-persian-eggplant-yogurt-dip-35940 (may not work)