Kashekeh Bademjoon

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 small eggplants
• 1 glass kashk (kashk is thick whey similar to sour cream, and should be purchased in iran or at an iranian store)
• 1 teaspoon tomato paste
• 2 medium onions
• 2 teaspoons dried mint (or 200 grams of fresh mint)
• cooking oil
• salt
• black pepper, as needed

Recipe

• 1 peel eggplants and slice length-wise to a thickness of 1 cm.
• 2 add salt and pepper and fry on both sides on medium heat until golden.
• 3 add half a cup of hot water to one spoon of tomato paste and mix well.
• 4 add to eggplants and cook over medium heat for about 4-5 minutes.
• 5 peel onions and slice thinly.
• 6 fry in oil until golden.
• 7 also fry dried mint in oil for a few minutes.
• 8 alternatively, fresh mint can be used.
• 9 if so, wash and finely chop mint, then fry in oil.
• 10 pour kashk evenly over eggplants, follow with onions and mint, then serve.