Kashk-e Baadenjaan



Ingredients: (4 servings)


small eggplants, 6
kashk, one glass (kashk is thick whey, and should be purchased
in Iran or at an Iranian store)
tomato paste, one spoon
medium onions, 2
dried mint, 2 spoons (or 200 grams of fresh mint)
cooking oil
salt
black pepper


Directions:


Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt
and pepper and fry on both sides on medium heat until golden. Add half
a cup of hot water to one spoon of tomato paste and mix well. Add to
eggplants and cook over medium heat for about 4-5 minutes.


Peel onions and slice thinly. Fry in oil until golden. Also fry dried
mint in oil for a few minutes. Alternatively, fresh mint can be used.
If so, wash and finely chop mint, then fry in oil. Pour kashk evenly
over eggplants, follow with onions and mint, then serve.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk