Persian Eggplant Dip

This is a very healthy and tasty dip made with roasted eggplants.  The recipe is simple and the trick to its delightful taste is the caramelized onion and golden garlic together with a hint mint…all together in a smoky, creamy and silky eggplant.

Since I had the eggplant dip (Kashke Badmjan) at a local Persian restaurant I wanted so bad to make it at home…when I noticed these huge, really huge eggplants at Trader Joe’s I saw the opportunity to try and I end up bringing home two of this gigantic eggplants.

Eggplants are healthy in spite of a large amount of water. Eggplants contain dietary fiber, vitamins and minerals.

After searching the internet for inspiration, I end up adapting today’s recipe from Minimalist Baker and Food 52.

This eggplant dip is delicious served with fresh pita bread or pita chips. Traditionally it is served with pita bread, but I love the combination of light and crispy pita chips with the creaminess of the eggplant…so it is up to you…


  • 2 large eggplants (cut into 1/4 inch rounds // skin on)
  • 1 large onion, thinly sliced in half moon
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ teaspoon turmeric
  • Sea salt + ground pepper
  • Plain yogurt, Greek or regular


Wash and poke the eggplants with a fork, place them on a foil-lined pan. Roast in a preheated oven of 375 to 400F for about 45 min to 1 hour until the eggplants are soft.

While the eggplants are in the oven, caramelize the onion, preferably in a cast iron pan over medium heat to high heat. Add the onions.  Cook for a few minute until they start to soften, stirring so the heat distribute evenly.

Reduce the heat to medium low and continue stir once in a while so the onions brown equally. The onions will reduce and become more and more golden. Remove the onions from the pan once the onion developed a deep and caramelized flavor. Set aside.

In the same pan, add the minced garlic with the mint and let it turn golden under medium heat, stir constantly, so the garlic will not burn. Remove from the heat and add to the caramelized onion.

Once the eggplants are soft and somewhat the skin burnt Remove from the oven, let it cool and then remove the inside of the eggplant with a spoon. Mash the eggplant with a fork.

In the same cast iron skillet place the mashed eggplant, salt, pepper, turmeric and cook for a few minutes stirring constantly. Once the mixture is even, add the mixture of caramelized onion and garlic.

Cook for another 3 to 4 minutes, adjust more seasoning if necessary stirring frequently.

Before serving add plain yogurt. Serve warm or at room temperature.

I hope you enjoy this simple and easy recipe for an eggplant dip…you might want to take a look of Homemade Hummus or Jalapeno Artichoke Crab Dip recipes.

Did you know that eggplant is a fruit and classified as a berry? Moreover, the seeds of eggplants contain nicotinoid, which are substance related to the ones found in tobacco, both are species of nightshade plants.

Thank you for visiting Color Your Recipes….have a colorful week!

Eggplant Lasagna

This is a recipe of baked layers of eggplant with ground meat sauce in between and topped with melted mozzarella cheese…a different version of the classical lasagna.

I love eggplant but sometimes I find it hard to make dishes with it…this time I decided to substitute the pasta used in lasagna for eggplants…it is easy to make, and it is delicious. I always make extra for next day lunch…

The recipe is pretty simple…and you can use whatever meat sauce that you use for pasta, therefore it can consist of turkey, pork, beef, or the mix of them. Just let your imagination flow…


  • 2 large eggplant
  • All-purpose flour
  • 2 to 3 tablespoons olive oil
  • Your favorite meat sauce
  • Mozzarella cheese
  • Fresh parsley or cilantro for garnish


Slice the eggplants into approximately ½ inch. Soak the sliced eggplants in water for a few minutes (you will notice that the water turn kind of yellowish), drain well.

In a deep dish place the all-purpose flour and coat the sliced eggplants both sides. Set aside.

In a fry pan add 1 tablespoon of olive oil and fry the coated eggplants under medium heat. Flip to the other side until both sides are golden. Remove the eggplants and place them on a paper towel to absorb the excess of oil. Do the same to the remaining eggplants.

In an oven proof dish, layer some meat sauce at the bottom of the dish, then add a layer of eggplant, and a layer of mozzarella cheese. Repeat with a meat layer and finish with the cheese on top.

Take to a preheated oven at 350F for approximately 20 minutes or until the cheese is melted.

Garnish with parsley or cilantro. Serve hot.

If you enjoy this version of lasagna using eggplant you might want to take a look at Esfiha, Baked Meat Pie recipe.


Did you know that the deep blue/purple color of the peel or skin of the eggplant contain anthocyanins? These antioxidants are known to prevent cancer, cardiovascular disease, aging, inflammation and neurological diseases.

Thank you for visiting Color Your Recipes…have a colorful week!