Eggplant Mint and Yogurt Dip

Ingredients

• 3 small eggplants (1–1½lbs total weight) to make about 1¼ cups when roasted, pulped and strained
• 2 tablespoons olive oil (not extra virgin)
• 1 large onion
• 3 fat cloves garlic
• 1 cup Greek plain yogurt
• ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 tablespoons chopped mint
• 2 tablespoans toasted pine nuts
• Dribble of extra virgin olive oil to decorate

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