Bademjan Borani (Eggplant Yogurt Dip)

Ingredients

• 1 large Eggplant
• 1.5 cups Plain Yogurt (Greek Style)
• 2 cloves Garlic
• 0.25 cup Walnuts
• 1 teaspoon Dried Mint
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 1 tablespoon Olive Oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 1 large Eggplant directly on the oven rack. Roast for 30-35 minutes, or until the skin is completely blackened and the flesh is very soft and collapsed. The eggplant should feel tender when squeezed gently with tongs.
2. 2Carefully remove the 1 large Eggplant from the oven and let it cool on a wire rack for about 15 minutes, until it's safe to handle. Once cooled, slice the eggplant in half lengthwise. Scoop out all the soft flesh into a bowl, discarding the charred skin.
3. 3Using a fork or a potato masher, mash the eggplant flesh until it is mostly smooth with a few small lumps remaining. Add the 1.5 cups Plain Yogurt (Greek Style), 2 cloves Garlic (minced), 0.25 cup Walnuts (chopped), 1 teaspoon Dried Mint, 0.25 teaspoon Salt, and 0.125 teaspoon Black Pepper to the bowl with the mashed eggplant.
4. 4Add the 1 tablespoon Olive Oil to the bowl. Stir all the ingredients together thoroughly until well combined. Taste and add a tiny bit more salt or pepper if you think it needs it, but remember the flavors will intensify as it chills.
5. 5Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Bademjan Borani for at least 30 minutes. This chilling time is important because it allows the flavors to meld together and the dip to cool completely.
6. 6Serve the chilled Bademjan Borani cold.

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