Boranie Bademjan (Persian Eggplant Yogurt Dip)

• 2 (1 pound) eggplants
• 2/3 cup Greek yogurt
• 4 cloves garlic, peeled and crushed
• 4 teaspoons chopped fresh mint
• 2 teaspoons fresh lime juice
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon powdered saffron (optional)
• 2 teaspoons hot water (optional)
• 1 sprig fresh mint, stemmed
• 1 teaspoon Greek yogurt

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Prick eggplants all over with a fork and place on the baking sheet.
3. Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
4. Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
5. 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.
6. Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

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

Taken from www.allrecipes.com/recipe/257497/boranie-bademjan-persian-eggplant-yogurt-dip/ (may not work)