Persian eggplant dip

Skin eggplant off. Cut into half and grill it.

You can fry it as well but I prefer to grill it because eggplant will have smoky taste.

Heat the oil and sauté dried mint for 1 minute and set aside.

Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden.

Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now.

Ingredients