Kashk e Bademjan (Persian Eggplant Dish)

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Yield: Serves 5

Measures

In a small frying pan, heat 2 tablespoons oil over medium-low heat. Add the dried mint and sauté until fragrant, about 2-3 minutes. Set aside.

In a small frying pan, heat 1 tablespoon oil over medium heat. Add the garlic and sauté for 2 minutes. Add the turmeric powder and sauté for 2 more minutes. Set aside, it will be used for garnish.

Peel the eggplants. To eliminate the bitter flavor from eggplants, sprinkle with salt and let them sit for 20 minutes. Then rinse to remove the salt and pat dry. Then cut them lengthwise, into 3/4-inch thick slices.

Preheat oven to 400°F.

Cover a baking sheet with aluminum foil and arrange the sliced eggplants on it in a single layer.

Bake in the preheated oven until eggplants are soft, about 25-30 minutes. Remove from the oven and let cool slightly.

Heat the oil in a non-stick skillet over medium-low heat. Fry the eggplants until golden brown (do not add too much oil; whatever you use, eggplant will absorb). Place them on a paper towel to absorb the extra oil.

Heat 1 tablespoon vegetable oil in a non-stick pot over medium heat. Add the onion and sauté until golden brown. Add the eggplants. Using a potato masher, mash the eggplants until slightly smooth.

Dissolve 1/2 cup Kashk in 1/2 cup water and pour over the eggplants and stir well.

Add 4 tablespoons of fried mint, salt and pepper. Cook over medium-low heat until thickened (about 20 minutes), stirring occasionally.

Add the chopped walnut and mix well. Taste and adjust seasonings.

Garnish with fried garlic and remaining fried mint. Serve warm with pita or Lavash bread.

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