Kashk O' Badenjam (or Kashk-e Baadenjaam)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4-5
• 6 small eggplants
• 1 cup kashk (kashk is thick whey, and should be purchased at an iranian/persian store)
• 1 teaspoon tomato paste
• 2 medium onions
• 2 teaspoons dried mint or 200 g fresh mint
• 2 tablespoons cooking oil
• 1 tablespoon cooking oil
• salt, to taste
• black pepper, to taste

Recipe

• peel eggplants and slice length-wise to a thickness of 1 cm.
• add salt and pepper and fry eggplant on both sides on medium heat until golden.
• add half a cup of hot water to 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.
• mash ingredients together with a fork, then serve.