Boranie Bademjan

Description
Persian eggplant yogurt Dip from www.jewish-foods.com .. My husband had this at a Persian restaurant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Ingredients

 * 2 (1 lbs) large eggplants
 * 1 teaspoon olive oil
 * 4 cloves garlic, peeled and crushed
 * 1 teaspoon salt
 * ½ teaspoon fresh ground black pepper
 * ⅔ cup drained yogurt
 * 4 teaspoons fresh mint, chopped or 1 teaspoon dried mint
 * 2 teaspoons fresh lime juice

Garnish

 * ¼ teaspoon powdered saffron, threads in (optional)
 * 2 teaspoons hot water (optional)
 * 1 teaspoon drained yogurt
 * fresh mint leaves

Directions

 * 1) Rinse, prick the eggplants and roast in a 350°F oven, turning frequently, for about 40 minutes, or until soft.
 * 2) Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
 * 3) Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
 * 4) In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
 * 5) Can be made in advance and stored in refrigerator.