Iranian Eggplant Dish - Kashk-e-Bademjan

Time

Prep 20 min · Cook 10 min · 30 min total

Difficulty

medium

1. 1

   Preheat oven to 325 degrees. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.

2. 2

   Slice the two eggplants thin lengthwise into 5 or 6 pieces each. Baste in olive oil on both sides.

3. 3

   Lay these in an oven proof dish. Cook until golden brown. Chop the onion and garlic cloves, and fry in a pan with olive oil.

4. 4

   Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.

5. 5

   Add sour cream, simmer for fifteen minutes. Place in serving dish. In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.