kashke bademjoon

 

  • Ingredient
  • olive oil
  • 4eggplants, peeled and finely sliced
  • 1onion, finely chopped
  • 1heaped tsp turmeric
  • 3garlic cloves, finely chopped
  • 2 tbspdried mint
  • 2 tbspkashk
  • salt and pepper 
  • chopped walnuts 
  • chopped flat-leaf parsley 

Instruction

Heat 2 tablespoons of oil in a non-stick frying pan until really hot, then fry the eggplant until soft and golden. Drain on paper towel. Add the onion with a little more oil to the pan and fry until translucent, then stir in the turmeric. Push the onion to one side and add the garlic. Fry until fragrant then push to another side of the pan. Remove the pan from the heat, add the mint and fry briefly in the remaining heat.

Put the eggplant in a bowl and mash.

Heat a little more oil in a saucepan and add the eggplant, kashk, most of the onion, garlic and mint (reserve some for garnish), and salt and pepper. Warm the ingredients through and combine. Spoon into a serving bowl and top with the remaining onion, garlic and mint. Sprinkle with walnuts and parsley and serve warm.


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