A healthier version of the traditional Persian dip made of eggplant, baked instead of fried to significantly reduce fat and calories. This dish is approved by Persian mothers-in-law for its taste and is perfect for Nowruz celebrations.
1: Wash, cut off the heads, cut in half lengthwise, and make cross-cross slices in the eggplant without cutting all the way down.
2: Sprinkle some salt on the flesh and let sweat for about 10-15 minutes before patting dry.
3: Preheat your oven to 350°F and prepare a baking tray.
4: Brush eggplant with about 1/2-1 tbsp olive oil and turn over to roast flesh side down for about 35-45 minutes until cooked.
5: Remove from oven, let cool to touch, and scoop out the flesh from the skin.
6: Heat some oil in a pan and add onion. Once translucent, add garlic, mint, and turmeric and cook for about 1-2 minutes.
7: Add water or broth and the eggplant; mix well and cover for about 15-20 minutes.
8: Blend with an immersion blender or let cool and use a regular blender.
9: Serve warm with crispy lavash bread topped with optional garnishes.
