NutritionSortLoading...
Loading...

6 mini eggplants

2 large onions

4 cloves garlic

4 Tbsp dried mint

1 tsp turmeric

¼ tsp salt, or to taste

¼ c boiling water

¾ c kashk (extra-thick yogurt paste)

Vegetable oil for frying

Select allAdd

1. Wash and peel the eggplants. Cut each eggplant in half or into 3 slices, place in a bowl and sprinkle salt on all sides. Let it rest for 30 minutes. Give them a quick rinse then pat dry with a towel.

2. Heat vegetable oil on medium high heat. Sear the eggplants until golden on each side, then remove them and let them rest on a plate with paper towels.

3. In a small pot, add the kashk and some boiling water. Bring it to a boil and cook for 10 minutes, stirring constantly. Set aside.

4. In the same pan that you fried the eggplant, add the thinly sliced onions, and sautée until very caramelized. Add the minced garlic and stir for a few more minutes

5. Set aside 2 Tbsp of the caramelized onions for garnish.

6. To the onions, add 1 Tbsp dried mint, the turmeric, salt, and a few Tbsp of the kashk that we made.

7. Place the eggplants on top, add some boiling water, close the lid and let it simmer for 10 minutes.

8. Cook 3 Tbsp of dried mint in oil for 3 minutes. Set aside.

9. Remove the eggplants from the heat and mash everything together.

10. To serve, place it in a bowl, top with the heated kashk, the caramelized onions, fried mint.

Tags: app, eggplant, glutenfree, gluten-free, middleeastern, middle-eastern, middle eastern, Persian, veg, vegetarian