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Kashk E Bademjan

Kashk E Bademjan comes together with Oil and Kashk Bibi. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 4 tbsp
• 2 tbsp

Method (preview)

1. 1

   Heat 2 Tbsp oil in a large saucepan, and fry the eggplant evenly until it turns golden and set aside.

2. 2

   Fry the onion till golden and add the garlic and fry the onion and garlic together a little longer (same oil).

3. 3

   Add the eggplant and a tablespoon of water if needed, and steam covered until the eggplant is very soft.

4. 4

   Mash these together, and salt to taste. (For a vegan alternative, before mashing everything together, stirfry 1 Tbsp tomato paste in the same oil, and dissolve in 1/2 cup water.

5. 5

   Then add everything back and mash as above.)

6. 6

   In another, smaller, saucepan, heat another 4 or so Tbsp oil, and fry some sliced garlic at a medium heat.

7. 7

   Once the garlic is a little crispy, add the mint leaves, stir together briefly, and remove from heat.

8. 8

   If using kashk or yogurt, mix with enough water to yield a creamy consistency.

9. 9

   To serve, put some of the eggplant on a plate, drizzle some kashk mixture on it, and them ladle some of the seasoned oil on top.