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Badenjan Dip Recipe

1 fave
Nutrition per serving    (USDA % daily values)
CAL
69
FAT
16%
CHOL
2%
SOD
3%

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Ingredients for 10 servings

3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved

2 tablespoons pine nuts, toasted, to garnish

1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water

salt and freshly ground black pepper

1 cup greek yogurt

3 fat cloves garlic, minced or grated

2 tablespoons olive oil (not extra-virgin)

2 tablespoons chopped fresh mint, to garnish

Dribble extra-virgin olive oil, to garnish

1 large onion, finely diced

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