Badenjan Dip

Ingredients

• 3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved
• 2 tablespoons olive oil (not extra-virgin)
• 1 large onion, finely diced
• 3 fat cloves garlic, minced or grated
• Salt and freshly ground black pepper
• 1 cup Greek yogurt
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 tablespoons chopped fresh mint, to garnish
• 2 tablespoons pine nuts, toasted, to garnish
• Dribble extra-virgin olive oil, to garnish

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