Kashk-e Baadenjaan

--------------------------------------------------------------------------------

Ingredients: (4 servings)

  1. small eggplants, 6
  2. kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
  3. tomato paste, one spoon
  4. medium onions, 2
  5. dried mint, 2 spoons (or 200 grams of fresh mint)
  6. cooking oil
  7. salt
  8. black pepper







Directions:


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.
booklist  |  alternative media  |  animations  |  about us  |  disclaimer  |  links

©BODAZEY.COM 2003-2008 and its trademarks are copyrighted. All rights reserved