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Iranian-Inspired Eggplant Mezze

Simple but rich dip to serve as a mezze in a dinner party or for eat for lunch or snack.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Mezze, Side Dish
Cuisine: Middle Eastern, Plant-based
Keyword: mezze, Plant-Based
Servings: 4 as an appetizer
Author: Shelly
Cost: $3

Ingredients

  • Avocado or olive oil
  • 2 medium filipino - sliced in half lengthwise – or regular eggplants*
  • 1 medium onion - diced small
  • 2-3 garlic cloves - sliced
  • ½ teaspoon turmeric
  • ½ teaspoon dried meat or any dry herb
  • 1 handful walnuts - chopped
  • Plant-based yogurt

Instructions

  • Preheat the oven to 400F° (200C°).
  • Brush the flesh of the eggplants in olive oil and place them on a baking tray. Sprinkle over them a little bit of salt and roast until the eggplants are very tender, about for 20 minutes.
  • Meanwhile, warm about 3-4 tablespoons of oil in a skillet over medium heat. Add the onion and garlic and stir often. Lower the heat if necessary, don’t let them brown too fast. Cook for 8 minutes then add the dried mint. Continue to cook and stir until the onion is translucent, about 5 minutes. Set a side.
  • Let the eggplant cool down then using a spoon, spoon their flesh and put into the skillet (if you used regular eggplants*, then put their meat into a colander, to drain the liquids). Mash them with the spoon a bit and mix with the onion and garlic. Taste and correct seasoning.
  • Serve in a deep plate the chopped walnuts sprinkled over and a spoonful of yogurt.
  • Eat with good bread or as a side.