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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One of the tastiest of Persian appetizers. Some versions add 2 tomatoes instead of the lentils. Kashk e bademjan should be served with nan Lavash (thin flat bread), Taftoon or Pita. I have substituted fat free sour cream for kashk (liquid whey). Ingredients:
6 chinese eggplants |
2 large onions, peeled, sliced thin |
2 cloves of garlic, peeled and crushed |
1 cup red lentils |
1/2 cup fat free sour cream |
1 pinch of salt and pepper |
1 pinch of saffron |
1/2 cup water |
1 tbsp dried mint, sautéed in oil |
1/4 cup fat free yogurt |
1/2 cup green onions, sliced on the diagonal |
Directions:
1. Make couple of holes with a fork in the eggplants and put them in a 450 degree oven for 25-30 minutes, or when the skin becomes kind of wrinkled and separated. Let it cool and the skin separates easily. Discard the seeds and the juice. Chop into small chunks.
2. Fry onions in a little olive oil until caramelized and set aside.
3. Saute garlic in a little olive oil until fragrant. Add red lentils and cover with chicken stock. Simmer covered for about 30 minutes until lentils are soft. At the end, boil off remaining stock.
4. Put water, 1/4 cup sour cream, a little salt, pepper, saffron, garlic, 1/2 of the caramelized onions, and eggplant in a saucepan and cover to simmer on low heat, maybe 10 minutes or so, until the eggplants become soft. Mash them with fork or anyway you like then add the rest of the sour cream and the lentils and let simmer for a few more minutes. Taste it and add more salt or sour cream if needed. Don't be stingy in using sour cream. Blend entire mixture in a food processor until smooth.
5. Put in a dish. Drizzle in yogurt and garnish with the rest of onions, mint, and green onions.
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