Kashk-e Baadenjaan

(4 votes)

6 small eggplants
kashk, one glass (kashk is thick whey, and should be at an iranian store)
tomato paste, one spoon
1 medium onion
2 tablespoons dried mint
cooking oil
black pepper

Peel eggplants and slice lengthwise to a thickness of 1/2 inch. 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.


I have dried powedered Kashk and want to know how to prepare that before I pour it over the eggplants? I know I must mix it with water but do I also cook it?
guita, Akita, Japan

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