Kashk O' Badenjam (or Kashk-e Baadenjaam) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Persian, silky eggplant dip. Ingredients:
6 small eggplants |
1 cup kashk (kashk is thick whey, and should be purchased at an iranian/persian store) |
1 teaspoon tomato paste |
2 medium onions |
2 teaspoons dried mint or 200 g fresh mint |
2 tablespoons cooking oil |
1 tablespoon cooking oil |
salt, to taste |
black pepper, to taste |
Directions:
1. Peel eggplants and slice length-wise to a thickness of 1 cm.
2. Add salt and pepper and fry eggplant on both sides on medium heat until golden.
3. Add half a cup of hot water to tomato paste and mix well.
4. Add to eggplants and cook over medium heat for about 4-5 minutes.
5. Peel onions and slice thinly.
6. Fry in oil until golden.
7. Also fry dried mint in oil for a few minutes.
8. Alternatively, fresh mint can be used.
9. If so, wash and finely chop mint, then fry in oil.
10. Pour kashk evenly over eggplants, follow with onions and mint.
11. Mash ingredients together with a fork, then serve.
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