4 large eggplants, grilled or baked
1 small onion, diced
1 T. fresh ground garlic
1/2 c. butter
1 T. turmeric
2 T. dry mint, separated
1 T. ground saffron (optional)
1 t. salt and black pepper to taste
2 T. vegetable or olive oil
» Grill or bake eggplant until tender. Let cool, peel off skin and mash. Set aside.
» Saute half the diced onion with ground garlic and butter until golden. Add 1 T. mint and turmeric. Simmer an additional few minutes.
» Add mashed eggplant into the mixture and simmer for 20 minutes. Dilute saffron with 1 T. hot water and stir into eggplant. Add salt and pepper to taste.
» Meanwhile, saute the other half of onion with 1 T. mint and oil. Stir continuously until caramelized.
» Top eggplant with caramelized mint and onions. Garnish with radishes, chickpeas and fresh red onions.
Recipe from Cafe Natasha’s
Photo courtesy of Cafe Natasha’s
