An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.
2 large - Eggplants
½ Cup - Olive Oil
1½ - Onion, thinly sliced
½ Cup - Hung Curd
Salt and freshly ground Black Pepper, to taste
¼ tsp - Crushed Saffron, soaked in 1 Tbsp water
½ Cup - Chopped Walnuts
Thoroughly wash the eggplants.
Grease them using few drops of oil. Roast them on slow fire rotating, until skin is charred and flesh is very soft, about 1 hour.
Let cool. Gently peel off the charred skin, transfer to a colander, and drain for 20 minutes.
Meanwhile, heat ¼ cup oil in a skillet over medium heat. Add 1 sliced onion; cook until browned, about 10 minutes. Add eggplant; cook, mashing, until liquid evaporates, about 5 minutes. Remove from heat; transfer to a bowl. Add curd, salt, and pepper; stir until smooth. Cool.
Heat 2 tbsp oil in another skillet over medium heat. Add remaining onion; cook until caramelized, about 10 minutes.
Drizzle eggplant mixture with saffron; garnish with caramelized onions & walnuts.