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Homemade Eggplant and Yogurt Spread with Saffron photo

Eggplant and Yogurt Spread with Saffron

This Eggplant and Yogurt Spread with Saffron is a creamy, flavorful dip that's perfect for any gathering!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Spread:
  • 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

Equipment

  • Oven
  • Blender or food processor
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowl

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. In a small bowl, combine the saffron threads with 1 tablespoon of water. Let it steep for about 10 minutes.
  4. 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.
  5. Once your spread is blended to perfection, gently fold in the toasted walnuts.
  6. 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. Serve with pita bread, fresh vegetables, or as a topping for grilled meats.

Notes

  • This spread can be stored in an airtight container in the refrigerator for up to 5 days.
  • Flavors improve over time, making it ideal to prepare a day in advance.
  • Feel free to substitute ingredients like Greek yogurt for labneh if needed.