Prep 20 mins
Cook 1 hr
A very famous Persian side dish made from eggplants,usually eaten with pita bread. Its worth making...
- 6 small eggplants
- 1 glass kashk (kashk is thick whey similar to sour cream, and should be purchased in Iran or at an Iranian store)
- 1 teaspoon tomato paste
- 2 medium onions
- 2 teaspoons dried mint (or 200 grams of fresh mint)
- cooking oil
- black pepper, as needed
- 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.