Serves: Appetizer: 5-7. Meal: 3-4
Recipe type: Appetizer/Meal
Cuisine: Persian
  • 7 Italian eggplants, peeled and cut in half lengthwise
  • ⅓ cup vegetable oil, plus 1 TBSP to coat the aluminum foil
  • 1 large onion sliced thin and fried to golden brown (about 4 ounces fried onions)
  • 3 TBSP vegetable oil
  • 1 TBSP chopped garlic (about 2 cloves)
  • 3 TBSP tomato paste
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 ¾ cups water
  • ¾ cup plain low-fat yogurt or nonfat Greek yogurt
  • 1-2 TBSP water as needed
  • 1 small red onion diced small
  • 1 TBSP olive oil
  • ⅓ cup coarsely chopped walnuts
  • ⅛ tsp turmeric powder
  • 2 TBSP chopped fresh mint leaves, optional
  1. To bake the eggplants in the oven please refer to the How-To page of my blog. Or if you prefer, fry the peeled eggplants in the skillet until golden brown on both sides.
  2. Meanwhile in a medium skillet fry the sliced onions in 3 TBSP vegetable oil over medium heat until golden brown.
  3. Reduce the heat to low and add the tomato paste. Stir and saute for 4 minutes until fragrant. Add chopped garlic, stir and saute for another 2 minutes.
  4. Add 1 ¾ cup water, ½ tsp salt and ¼ tsp black pepper to the onion mixture and bring it to a boil over medium heat to make a sauce.
  5. Reduce the heat to medium low, add the eggplants, cover and simmer for 20 minutes. Use the back of a spoon to mash the eggplants into small pieces. Cover and simmer for an additional 25 minutes. Most of the liquid should be cooked off and the sauce will be thickened.
  6. Meanwhile in a small skillet fry the diced red onion in 1 TBSP olive oil over medium heat until golden brown. Reduce the heat to low, add turmeric powder and chopped walnuts. Saute for about 5 minutes until fragrant and nutty.
  7. In a small bowl whisk the yogurt until smooth. Add 1-2 TBSP water as needed for a smoother consistency.
  8. Transfer the eggplant dip to a serving platter. Top with the yogurt. Sprinkle the roasted walnut mixture over the yogurt. Sprinkle with chopped fresh mint leaves, if desired. Serve with toasted flat bread.
Recipe by Persian Mama at