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An easy to cook, Middle-Eastern appetizer of eggplant & yogurt with the tantalizing taste of smokey charred goodness.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 1 bowl


  • 2 aubergine large, eggplants
  • ½ cup olive oil
  • onion thinly sliced
  • ½ cup hung curd
  • to taste salt and black pepper
  • ¼ tsp kesar soaked in 1 tbsp water
  • ½ cup walnuts chopped


  • 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.


I roasted the eggplants on slow fire the way we do for Baingan Bharta
I skipped garlic. You can add if you prefer.