Eggplant, Mint And Yogurt Dip

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1 cup Greek plain yogurt

2 tablespoons chopped mint

dribble of extra virgin olive oil to decorate

2 tablespoans toasted pine nuts

1 large onion

¼ teaspoon saffron threads, soaked in 2 tablespoons warm water

2 tablespoons olive oil (not extra virgin)

3 fat cloves garlic

3 small eggplants (1–1½lbs total weight) to make about 1¼ cups when roasted, pulped and strained

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