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Ingredients
| eggplants: 2 |
| salt |
| olive oil: 1 Tbl |
| onions: 1 (chopped fine) |
| olive oil: 2 Tbl |
| garlic: 5 cloves (chopped fine) |
| sour cream: 1/2 cup |
| olive oil: 1 Tbl |
| dried spearmint |
| salt |
| black pepper |
Iranian Eggplant Dish - Kashk-E-Bademjan
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- 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.