Directions: |
Directions:Place an oven rack in the middle position and turn on broiler to high heat.
Heat oil in large saute pan or skillet over medium low heat. Add diced onions and begin to caramelize. (This should take 30 minutes to an hour. For a more detailed guide, check out my post on how to caramelize onion - https://hautecuisinelife.com/caramelized-onions/
Wipe eggplants clean and pierce each several times with a fork. Place eggplants on a baking sheet lined with parchment paper and place in oven.
After 10 minutes, flip the eggplants. Broil for an additional ten minutes. Without removing eggplants from oven, turn off the broiler and set the oven to 400 degrees F.
Roast eggplants for 15 minutes and then flip them over. Roast an additional 15 minutes. Remove baking sheet from oven and allow eggplants to cool for about 10-15 minutes.
Once the onions are caramelized to a deep brown, add the tomato paste. Mix well. Deglaze with the 1/4 cup water. Turn off heat until you are ready to add the eggplant.
Cut eggplants in half and use a spoon to remove the innards, scraping the skin to get all of the flesh. You should have about 3 cups of cooked eggplant.
With the saute pan over low heat, add the eggplant to onion and tomato paste mixture. Add the tumeric, salt, and freshly ground black pepper. Mix well to combine. Add the minced garlic. Cook an additional 3-5 minutes (until the garlic begins to smell fragrant).
Remove from heat and cool to room temperature. Squeeze in the juice from half a lemon (I skipped this). Serve topped with a drizzle of yogurt and lavash or pita bread. You can also added finely shredded mint leaves or crushed walnuts on top of the dip. |
Personal
Notes: |
Personal
Notes: Okay, so a co-worker and I went to a Persian restaurant in St. Louis, we got the combo appetizer plate....and THIS was most amazing..I came home and googled until I found something that would be closest to what we ate. I think I hit the nail on the head...esp by using roasted garlic instead of minced and I used more tomato paste than they called for....because the pic on the web wasn't as red as we. had. I think this is even better than the baba ganaush at Meditteranean Bistro!
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