Roast aubergines dip with saffron and pine nuts

Another delicious recipe using aubergines, one of the most popular Summer vegetables in Greece. This is a delicious dip/spread which can be served along with toasted bread or pittas or to accompany various BBQ or grilled meats and poultry. The pine nuts and the saffron added in this recipe make the difference!

Recipe of Athena Loizidou,

a prominent Cook and Food author from Cyprus



Ingredients (for 4-6 people):
3 medium size aubergines

2 tbsp of olive oil
1 yellow onion, grated
salt
pepper
¼ tsp of saffron threads, soaked in 2 tbsp of hot water
2 tbsp of finely chopped fresh spearmint
2 tbsp of toasted pine nuts
extra olive oil

Method:
Preheat the oven to 220°C.

Lay the aubergines on a baking tray lined with baking paper and bake in the oven for 50 minutes or until they are completely soft. Take out of the oven and leave aside to cool completely.

In a non-stick frying pan warm the oil in medium heat and sauté the onion until it is softened but not browned.

When the aubergines are cool, take their flesh off using a small spoon and transfer in a colander. Press the flesh well to discard as much liquid as possible.

Transfer into a blender along with the onions, salt, pepper, the saffron along with its liquid and the spearmint. Whiz until all the ingredients are well blended and you end up with a nice and smooth mixture.

Transfer into a bowl, scatter the pine nuts on top, drizzle with some extra oil and serve.