Persian Eggplant and yogurt dip
Serves: 4 to 6
This recipe is:
Vegetarian
Corn-free
Egg-free
Peanut-free
Soy-free
A cool, hearty dip just right for late summer evenings on the deck or to take along on a picnic.
Ingredients
- 2 large eggplants Add to list
- 2 tablespoons olive oil Add to list
- 1 large onion, sliced Add to list
- 5 cloves garlic, crushed Add to list
- 1/2 cup ground walnuts Add to list
- 1 teaspoon cumin Add to list
- 1 teaspoon coriander Add to list
- 1 teaspoon turmeric Add to list
- 3 teaspoons salt Add to list
- 1/2 teaspoon pepper Add to list
- 1/2 to 1 cup yogurt Add to list
- 1/2 cup chopped fresh mint Add to list
- 1 lime, juiced Add to list
- 1/4 cup chopped chives Add to list
- Flat bread such as lavash or pita Add to list
Preparation
Bake the eggplants whole on a cookie sheet at 350º F for 1 hour. Carefully remove, let cool. Once cool, peel the eggplant and place in a colander to drain.
In a skillet, sauté the sliced onion for 10 minutes over medium heat and add the garlic, walnuts and the remaining spices and sauté for an additional 2 minutes. Remove from heat and add the yogurt, mint and lime juice and set aside.
In a food processor, roughly purée the eggplant with the onion mixture until most of the dip is puréed with some pieces of eggplants and onion still visible. Transfer to a serving bowl, garnish with chives and serve with the flat bread.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, August 2010
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