Editorial sample recipeIranianbeginnerHalalVegetarianGluten-Free

Iranian Garlic Eggplant And Yellow Lentil Dip

Name: Iranian Garlic Eggplant And Yellow Lentil Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 2 large eggplant, peeled and sliced into strips; 0.5 cup yellow split peas, rinsed; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 2 tbsp dried mint; 0.5 cup plain Greek yogurt; 0.5 tsp ground turmeric; 3 tbsp vegetable oil; 0.25 cup walnuts, chopped

A velvety mashed eggplant and split pea dish finished with aromatic mint oil and caramelized garlic.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Iranian Garlic Eggplant And Yellow Lentil Dip

AI illustration

Technique to learn

Na'na Dagh Mint Blooming

Flash-frying dried mint in warm oil releases fragrant mint essential oils to top Persian eggplant dips.

Instructions

Step 1: Simmer rinsed yellow split peas in 2 cups water for 20 minutes until completely soft, then drain.
Step 2: Pan-fry sliced eggplant in 2 tablespoons vegetable oil over medium heat for 10 minutes until softened and browned.

Step 3: Sauté sliced yellow onion, minced garlic, and ground turmeric in separate skillet until deeply caramelized.

Step 4: Combine cooked eggplants, yellow split peas, and half caramelized onion mixture in pot, mashing coarsely with a masher.

Step 5: Fold plain Greek yogurt into mashed eggplant mixture and warm on low heat for 5 minutes until fully blended.

Step 6: Heat remaining 1 tablespoon oil in small pan, stir in dried mint for 30 seconds until fragrant, removing from heat immediately.

Step 7: Transfer warm dip into bowl and top with sizzling mint oil, remaining caramelized onions, and chopped walnuts.

Cooking tips

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.

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