Iranian Eggplant Dish - Kashk-E-Bademjan

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  • Baste in olive oil on both sides.
  • 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.
  • Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  • 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.
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