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Kashk-e Baadenjaan
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Ingredients: (4 servings)
- small eggplants, 6
- kashk, one glass (kashk is thick whey, and should be
purchased in Iran or at an Iranian store)
- tomato paste, one spoon
- medium onions, 2
- dried mint, 2 spoons (or 200 grams of fresh mint)
- cooking oil
- salt
- black pepper
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Directions:
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and
pepper and fry on both sides on medium heat until golden. Add half a cup of hot
water to one spoon of tomato paste and mix well. Add to eggplants and cook over
medium heat for about 4-5 minutes.
Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in
oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and
finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with
onions and mint, then serve.
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