Iranian Eggplant Kashk

Amr El-MasriKok

Ingredienser

• 2 large eggplants, peeled and diced
  2 pieces
• 8 tablespoons of kashk, or sour cream if unavailable
  8 tablespoons
• 2 onions, sliced
  2 pieces
• 2 garlic cloves, minced
  2 cloves
• 1 tablespoon of tomato paste, dissolved in ½ cup of water
  1 tablespoon
• 2 teaspoons of dried mint
  2 teaspoons
• 6 tablespoons of olive oil
  6 tablespoons
• Sort peber
  0
• Kurkuma
  0
• Salt
  0

Trin

1. 1

   Heat 3 tablespoons of olive oil in a frying pan, then add the dried mint and let it cook over medium heat for one minute.

   Nødvendigt udstyr:

   Stegepande

   1 min
2. 2

   When the mint is fragrant, empty the contents of the frying pan and set aside.

   1 min
3. 3

   Pour 1 tablespoon of olive oil into the same frying pan and sauté the onions until golden brown, then set aside. Reserve some for garnishing the dish.

   5 min
4. 4

   In another pot, sauté the eggplant and garlic with the remaining two tablespoons of olive oil for about 10 minutes.

   Nødvendigt udstyr:

   Kedel

   10 min
5. 5

   When the eggplant is tender, add the dissolved tomato paste, 4 tablespoons of kashk, and the sautéed onions. Cover the pot for about 5 minutes and stir the contents occasionally.

   5 min
6. 6

   When the eggplant is well cooked, remove from heat and mash with a fork. Add two tablespoons of kashk and season the dish with turmeric, black pepper, and salt.

   Nødvendigt udstyr:

   Gaffel

   5 min
7. 7

   To serve, place the eggplant on a plate, cover with the remaining kashk, and garnish with the reserved sautéed onions, then drizzle with the olive oil and mint mixture.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Sort peberpr. 100g

Energi250 kcal

Protein10 g

Total fedt4 g

Kulhydrat64 g

Kostfibre25 g

Kurkumapr. 100g

Energi354 kcal

Protein7.83 g

Total fedt9.88 g

Kulhydrat64.93 g

Kostfibre22.7 g

Sukkerarter i alt3.2 g

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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