Iranian Eggplant Dish - Kashk-e-bademjan

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large eggplants
• salt
• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 2 tablespoons olive oil
• 4 -5 garlic cloves, chopped fine
• 1/2 cup sour cream
• 1 tablespoon olive oil
• dried mint
• salt and pepper

Recipe

• 1 preheat oven to 325 degrees.
• 2 peel the eggplant, and cut a slit along the side. salt it, and let it sit and drain for half an hour. rinse salt off.
• 3 slice the two eggplants thin lengthwise into 5 or 6 pieces each.
• 4 baste in olive oil on both sides.
• 5 lay these in an oven proof dish. cook until golden brown.
• 6 chop the onion and garlic cloves, and fry in a pan with olive oil.
• 7 remove eggplants from oven, add to onion/garlic mix. puree mix in a food processor until chunky but smooth. return to pan.
• 8 add sour cream, simmer for fifteen minutes. place in serving dish.
• 9 in a smaller pan, fry the mint in oil. drizzle or spoon over the eggplant as garnish.