This dip uses the smoked eggplant I made earlier. It is somewhat Persian in origin, and uses flavors that are often found in Persian dishes – garlic, yogurt, mint, and saffron.
This dip is a bit tart, and probably goes better with crackers or pita chips than with raw vegetables. I have also used it as a spread on a sandwich.
Eggplant and Yogurt Dip
1/8 teaspoon saffron threads
1 large eggplant, peeled, sliced, and smoked (you could easily use grilled eggplant)
1 teaspoon olive oil
2 cloves of garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup non-fat yogurt
2 Tablespoons fresh mint or 1/2 teaspoon dried
1 Tablespoon fresh lime juice
1 teaspoon sugar (optional if the dip seems a little bitter)
Soak saffron in 1 tablespoon of hot water for 10 minutes. Set aside. Place all remaining ingredients in the food processor and process until smooth, scraping down bowl once. Strain saffron water into mixture and pulse until blended. This has about 1/2 gram of fat in 2 tablespoons of dip.
Variation: I have also made this with 1/2 teaspoon of ground cumin, instead of the mint, and it was very tasty.