Iranian · beginner
Iranian Garlic Eggplant And Yellow Lentil Dip
A velvety mashed eggplant and split pea dish finished with aromatic mint oil and caramelized garlic.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Simmer rinsed yellow split peas in 2 cups water for 20 minutes until completely soft, then drain.
- 02
Pan-fry sliced eggplant in 2 tablespoons vegetable oil over medium heat for 10 minutes until softened and browned.
- 03
Sauté sliced yellow onion, minced garlic, and ground turmeric in separate skillet until deeply caramelized.
- 04
Combine cooked eggplants, yellow split peas, and half caramelized onion mixture in pot, mashing coarsely with a masher.
- 05
Fold plain Greek yogurt into mashed eggplant mixture and warm on low heat for 5 minutes until fully blended.
- 06
Heat remaining 1 tablespoon oil in small pan, stir in dried mint for 30 seconds until fragrant, removing from heat immediately.
- 07
Transfer warm dip into bowl and top with sizzling mint oil, remaining caramelized onions, and chopped walnuts.
A LITTLE KITCHEN KNOW-HOW
Na'na Dagh Mint Blooming
Flash-frying dried mint in warm oil releases fragrant mint essential oils to top Persian eggplant dips.
Notes from the kitchen
- Monitor dried mint closely while pan-frying as herbs turn bitter rapidly if scorched.
- Mashing manually leaves satisfying texture contrast rather than turning puree overly thin.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
