Eggplant and Yogurt Spread | James Beard Foundation
“This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.”—James Beard Award nominee Anissa Helou
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Ingredients
- 2 large eggplants (about 1 pound)
- 1/4 cup extra virgin olive oil
- 1 medium onion, halved lengthwise and cut into thin wedges
- 1 minced clove of garlic
- Sea salt and finely ground black pepper to taste
- 1/2 cup labneh
- Pinch of saffron threads, soaked in 1 tablespoon water
- 1/3 cup coarsely chopped walnuts
- Flatbread (such as naan), for serving
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