Smoky Eggplant Dip

• 3 cups eggplants small, to make about 1 1/4 when roasted, pulped and sieved
• 2 tablespoons olive oil
• 1 onion large, finely diced
• 3 garlic fat cloves, minced or grated
• salt
• freshly ground black pepper
• 1 cup greek yogurt
• 1/4 teaspoon saffron threads
• 2 tablespoons warm water
• 2 tablespoons chopped fresh mint to garnish
• 2 tablespoons pine nuts toasted, to garnish
• extra-virgin olive oil to garnish

1. Preheat the oven to 450 degrees F.
2. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch (alternatively, you can grill on a barbecue until soft). Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
3. Heat the 2 tablespoons of oil in a pan and add the onion and garlic. 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. Take off the heat and turn into a bowl to cool and season with salt and pepper.
4. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

eggplants, olive oil, onion, garlic, salt, freshly ground black pepper, greek yogurt, saffron threads, water, fresh mint, nuts, extravirgin olive oil

Taken from www.yummly.com/recipe/Smoky-Eggplant-Dip-1646094 (may not work)