Ingredients
- 2 large eggplants, peeled and diced2 pieces
- 8 tablespoons of kashk, or sour cream if unavailable8 tablespoons
- 2 onions, sliced2 pieces
- 2 garlic cloves, minced2 cloves
- 1 tablespoon of tomato paste, dissolved in ½ cup of water1 tablespoon
- 2 teaspoons of dried mint2 teaspoons
- 6 tablespoons of olive oil6 tablespoons
Black Pepper0
Turmeric0
Salt0
Steps
- 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.
1 minRequired Tools:
Frying Pan - 2
When the mint is fragrant, empty the contents of the frying pan and set aside.
1 min - 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
In another pot, sauté the eggplant and garlic with the remaining two tablespoons of olive oil for about 10 minutes.
10 minRequired Tools:
Pot - 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
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.
5 minRequired Tools:
Fork - 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
Nutrition Facts
Black Pepperper 100gTurmericper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.