Roasted eggplant, caramelized onion, yogurt, dried mint, turmeric, and zaatar combine to make this satisfying dip. This recipe is a variation of Kashke Bademjun, a traditional Persian appetizer. Persian Eggplant Dip can be served hot or cold. It also works well as a spread for sandwiches, flatbread, or crostini.
yields one platter
Persian Eggplant Dip
1 small globe or Italian eggplant
1 small yellow onion thinly sliced
1 T unsalted butter
1/4 C yogurt
1/2 t dried mint
1/4 t turmeric
zaatar and pita or lavash for serving
Preheat oven to 400°F. Using a fork poke several holes into the eggplant, coat eggplant in olive oil. Place eggplant on a foil lined sheet pan, and roast for 30-40 minutes, until tender. While eggplant is roasting, caramelize the yellow onion: Melt butter in sauté pan at low heat. Add onion and season with salt and pepper. Stir occasionally and continue cooking onion until golden brown. Add additional olive oil if necessary. Cook onions until deep brown, approx. 30 minutes; set aside. Once eggplant is cool enough to handle, peel and place the eggplant in your blender or food processor. Add onions, yogurt, mint and turmeric to your blender or food processor. Blend until combined. Season with salt and pepper to taste. Spoon Persian Eggplant Dip onto your platter. Drizzle with good olive oil, zaatar seasoning, and flake salt and pepper. Serve with warmed pita bread or lavash.