Name: Eggplant and Yogurt Spread with Saffron
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium eggplants ((1.2 pounds, 500g)); 1/4 cup extra-virgin olive oil ((high-quality)); 1 medium onion ((preferably yellow or red)); 2 cloves garlic ((minced)); Kosher or sea salt ((to taste)); Freshly-ground black pepper ((to taste)); 1/2 cup labneh ((or Greek yogurt)); a pinch saffron threads; 1 tablespoon water; 1/2 cup toasted walnuts

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There’s something incredibly comforting about a creamy dip that celebrates the rich flavors of roasted vegetables. This Eggplant and Yogurt Spread with Saffron is not only a delightful combination of tastes but also a beautiful dish to serve at gatherings or simply enjoy at home as a snack. The smokiness of the roasted eggplant, paired with the tangy labneh and the luxurious touch of saffron, makes this spread truly special. Whether you’re hosting a dinner party or looking for a healthy snack, this spread will impress your guests and tantalize your taste buds.

Why It Works Every Time

The beauty of this Eggplant and Yogurt Spread with Saffron lies in its simplicity and the harmony of its ingredients. Roasting the eggplant brings out its natural sweetness and smokiness, while the labneh adds a creamy texture and tangy flavor. The saffron introduces a subtle floral note that elevates the dish to an entirely new level. The walnuts not only add a nice crunch but also enhance the overall nutty profile of the spread. Every bite is a delightful combination of flavors and textures that works perfectly together.

Your Shopping Guide

2 medium eggplants (1.2 pounds, 500g) – Look for firm, shiny eggplants with a deep color.
1/4 cup (60ml) extra-virgin olive oil – Opt for a high-quality oil for the best flavor.
1 medium onion – Choose a fresh onion, preferably yellow or red for sweetness.
2 cloves garlic – Fresh garlic will give the best flavor; avoid pre-minced options.
Kosher or sea salt – Use as per your taste preferences.
Freshly-ground black pepper – Grinding your own will yield the best flavor.
1/2 cup (125g) labneh – This Middle Eastern yogurt is thick and creamy; Greek yogurt can be a substitute if needed.
A pinch of saffron threads – Invest in high-quality saffron for the best results.
1 tablespoon water – Just enough to help infuse the saffron.
1/2 cup (50g) toasted walnuts – Toasting enhances their flavor and crunch.

Essential Tools for Success

Oven – For roasting the eggplants and onions.
Blender or food processor – To achieve a smooth and creamy spread.
Cutting board and knife – For chopping vegetables and walnuts.
Measuring cups and spoons – Precision is key for balancing flavors.
Mixing bowl – For combining the roasted ingredients.

The Method for Eggplant and Yogurt Spread with Saffron

Step 1: Roast the Eggplants

Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes, or until the flesh is soft and the skin is charred.

Step 2: Sauté the Onions and Garlic

While the eggplants are roasting, heat the remaining olive oil in a skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Remove from heat and let cool slightly.

Step 3: Prepare the Saffron

In a small bowl, combine the saffron threads with 1 tablespoon of water. Let it steep for about 10 minutes. This will help release the vibrant color and flavor of the saffron.

Step 4: Blend the Ingredients

Once the eggplants are roasted, scoop the flesh into a mixing bowl. Add the sautéed onions and garlic, labneh, and the saffron infusion (including any remaining water). Blend the mixture using a blender or food processor until it reaches a smooth and creamy consistency. Taste and adjust seasoning with salt and pepper.

Step 5: Add the Walnuts

Once your spread is blended to perfection, gently fold in the toasted walnuts. This adds a wonderful texture and nutty flavor to the spread.

Step 6: Serve and Enjoy

Transfer the Eggplant and Yogurt Spread with Saffron to a serving bowl. Drizzle with a little extra olive oil and sprinkle with additional walnuts if desired. This spread pairs beautifully with pita bread, fresh vegetables, or even as a topping for grilled meats.

Quick Replacement Ideas

Labneh – Substitute with Greek yogurt for a similar but slightly different flavor.
Eggplants – Zucchini can be used in a pinch, though the flavor will differ.
Walnuts – Swap for toasted pine nuts or pecans for a different nutty flavor.
Saffron – If unavailable, a pinch of turmeric can add color, though the flavor will change.

Steer Clear of These

Avoid using undercooked eggplants, as they can have a bitter taste.
Skip pre-packaged labneh or yogurt that contains added sugars or preservatives.
Do not overcook the onions and garlic; they should be soft but not browned.
Avoid using stale walnuts; always use fresh, toasted nuts for the best flavor.

Storing Tips & Timelines

This Eggplant and Yogurt Spread with Saffron can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and improve as it sits. If you plan to keep it longer, consider freezing it in portions for up to 3 months. Just thaw in the refrigerator overnight before serving.

Common Questions

Can I make this spread ahead of time?

Absolutely! This spread tastes even better when made a day in advance, allowing the flavors to meld. Just store it in the refrigerator until you’re ready to serve.

What can I pair this spread with?

This Eggplant and Yogurt Spread with Saffron is delicious with pita chips, fresh vegetables, or as a spread on sandwiches. It also works well as a topping for grilled meats or as part of a mezze platter.

How do I know when the eggplants are roasted properly?

Eggplants are done roasting when the flesh is soft and easily scooped out with a spoon, and the skin is nicely charred. The aroma will also become quite inviting!

Can I use other herbs and spices in this spread?

Definitely! Feel free to add herbs like parsley or mint for a fresh touch, or spices like cumin for a deeper flavor profile. Just keep in mind that each addition will change the overall taste of the spread.

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Before You Go

This Eggplant and Yogurt Spread with Saffron is a culinary delight that showcases the versatility of eggplant while offering a unique and flavorful dip that will leave your guests wanting more. With its simple preparation and bold flavors, it’s a recipe you’ll want to make again and again. So gather your ingredients, fire up your oven, and get ready to enjoy a vibrant spread that is sure to impress!