Kashk O' Badenjam (or Kashk-e Baadenjaam)

Recipe by Dannygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel eggplants and slice length-wise to a thickness of 1 cm.
  • Add salt and pepper and fry eggplant on both sides on medium heat until golden.
  • Add half a cup of hot water to 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.
  • Mash ingredients together with a fork, then serve.
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