October 19, 2009
Tags: Moorish, North African
[edit] Ingredients
3 |
cups small eggplants to make about 1 ΒΌ when roasted, pulped and sieved |
2 |
tablespoons olive oil |
1 |
large onion, finely diced |
3 |
|
Salt and freshly ground black pepper |
|
1 |
cup Greek yogurt |
¼ |
teaspoon saffron threads, soaked in 2 tablespoons warm water |
2 |
tablespoons chopped fresh mint, to garnish |
2 |
tablespoons pine nuts, toasted, to garnish |
Extra-virgin olive oil, to garnish |
[edit] Preparation
Step 1 |
Preheat the oven to 450 degrees F. |
Step 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. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain. |
Step 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. |
Step 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. |
[edit] Tools
[edit] About Badenjan
This recipe is from Nigella Lawson.
Related Recipes
Bagna Cauda
Anchovies, Chili Flakes, Clove, Garlic, Olive Oil
Anchovies, Chili Flakes, Clove, Garlic, Olive Oil
Southern Fried Catfish
Catfish, Flour, Garlic Powder, Salt, Vegetable Oil
Catfish, Flour, Garlic Powder, Salt, Vegetable Oil
Salmon Glaze
Brown Sugar, Dill, Garlic, Mustard, Olive Oil
Brown Sugar, Dill, Garlic, Mustard, Olive Oil
Braised Beef Short Ribs
Bay Leaf, Black Pepper, Carrot, Flour, Garlic Clove
Bay Leaf, Black Pepper, Carrot, Flour, Garlic Clove
Peanut Rice
Celery, Peanuts, Rice
Celery, Peanuts, Rice
