Iranian Eggplant Kashk

Amr El-MasriCuoco

Ingredienti

• 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
• Pepe nero
  0
• Curcuma
  0
• Sale
  0

Passi

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.

   Utensili necessari:

   Padella

   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.

   Utensili necessari:

   Pentola

   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.

   Utensili necessari:

   Forchetta

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Curcumaper 100g

Energia354 kcal

Proteine7.83 g

Grassi totali9.88 g

Carbohydrate64.93 g

Fibre alimentari22.7 g

Zuccheri totali3.2 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag