This unique recipe combines the smoky richness of roasted eggplant with the aromatic spices of Noshejan Afghan Masala. Topped with a refreshing yogurt and cilantro sauce, and garnished with crushed almonds and pistachios, this dip is a delightful blend of creamy, tangy, and crunchy textures.
Servings
4
Prep Time
10 Min
Cook Time
30 Min
Ingredients
- 2 large eggplants, halved
- Olive oil
- 2 tbsp Noshejan Afghan Masala
- 8 garlic cloves, minced
- 1/4 cup tomato paste
- 4 tbsp water
- Juice of one lemon
- 1/4 cup chopped cilantro
- 1/2 cup plain Greek yogurt
- 1 tbsp crushed almonds
- 1 tbsp crushed pistachios
Instructions
Preheat the oven to 450°.
Salt each cut side of the eggplants. Allow to rest for 10 minutes. Wipe the excess moisture from the eggplant. Place on a sheet pan and drizzle with olive oil and 1 tbsp Noshejan Afghan Masala. Roast for 30 minutes.
Allow to cool. Cut the stem end off and place the rest in a food processor. Blend until smooth.
In a pan, heat 2 tbsp olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the tomato paste, remaining Noshejan Afghan Masala, and water. Mix well, combining thoroughly. Cook for 2 minutes.
Add the eggplant and mix well. Reduce heat to low and cook for 5 minutes. Remove from heat and plate.
In a bowl, combine lemon juice, cilantro, and yogurt. Mix well. Drizzle over the eggplant dip.
Top with crushed nuts and serve with toasted flatbread.
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