Dip with eggplant and pine nuts

Combine eggplant and pine nuts to make this tasty dish.

PREP TIME
15 MINS
COOK TIME
60 MINS
SERVES
4 PERSONS
Dip with eggplant and pine nuts

INGREDIENTS

3 medium eggplants
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
¼ teaspoon saffron inflated in two tablespoons of scalding hot water
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts
1 tablespoon olive oil for decoration

INSTRUCTIONS 

1. Preheat the oven to 220 degrees and place the eggplant in a baking dish. Bake the eggplants for 50 minutes until it is completely soft. Remove them from them oven and let them to cool completely.

2. Heat the olive oil in a pan and sauté the onion until it become soften.

3. When the eggplant cool, remove the flesh with a spoon and push on a colander to remove the excess water. Pour the crumbs in a blender with the contents of the pan, salt, pepper, saffron water and mint.  Beat everything in the blender until combined. Transfer to a serving bowl and decorate with roasted pine nuts and olive oil. Serve with warm pita chips.