Eggplant and Yogurt Dip Borani e Bademjan
Ingredients
- 2 large eggplants
- 1⁄2 cup extra-virgin olive oil
- 1 medium yellow onion, plus 1/2 small onion, thinly sliced
- 1 clove garlic, minced, plus 1 clove, thinly sliced
- 1⁄2 cup Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 tsp. crushed saffron, soaked in 1 tbsp. water
- 1⁄2 cup chopped walnuts
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