Roasted Eggplant with Onion & Yogurt

Name: Roasted Eggplant with Onion & Yogurt
Total time: 70 min
Yield: 4 servings
Ingredients: 700 g Eggplant; 180 g Onion; 2 cloves Garlic; 2 tbsp Olive oil; 80 g Thick Greek yogurt; 25 g Walnut halves; 1 tsp Dried mint; 0.25 tsp Ground turmeric; 0.5 tsp Salt; 0.25 tsp Black pepper

A soft, rustic eggplant dip with golden onions, a spoonful of yogurt and fragrant mint oil.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant700 g
Onion180 g
Garlic2 cloves
Olive oil2 tbsp
Thick Greek yogurt80 g
Walnut halves25 g
Dried mint1 tsp
Ground turmeric0.25 tsp
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and walnuts.

Method

Roast until collapsed

Heat the oven to 220°C (425°F). Wash and halve the eggplants lengthways. Brush the cut faces with 1 tbsp oil and sprinkle with half the salt. Place cut-side down on a lined tray. Roast for 35–45 minutes until the flesh is very soft. Cool for 5 minutes, scoop the flesh from the skins and mash roughly.

Soften the onions

Meanwhile, peel and thinly slice the onion and mince the garlic. Heat 2 tsp oil in a frying pan over medium-low heat. Cook the onion for 18–22 minutes, stirring often, until golden and tender. Add garlic and turmeric and stir for 1 minute. Mix in the eggplant, remaining salt and pepper; cook for 3 minutes.

Make the topping

Chop the walnuts and toast in a dry small pan for 3 minutes over medium-low heat. Transfer to a plate. Add the remaining 1 tsp oil to that pan, take off the heat and stir in the dried mint for 10 seconds.

Serve warm

Spread the eggplant mixture on a plate. Swirl the yogurt over the top and scatter with walnuts and mint oil. Serve as four starter portions. Refrigerate leftovers promptly.

This yogurt-topped version is not a kashk-based dip. Mash by hand to keep some texture.

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