This dish is the quintessential Persian appetizer. Combination of eggplants, caramelized onion & garlic brought to together with the salty, sour and creamy texture of Kashk topped with a refreshing fried mint.
Ingredients:
- 2 large eggplants – peeled & diced into small squares
- 2 large onions, peeled, finely sliced
- 5 cloves garlic, peeled and finely chopped
- 2 tablespoons dried mint
- 2 teaspoon theSpiceLibrary Seasoning Mix
- 1/3 cup olive oil
- 4 tablespoon SpiceLibrary Kashk (Persian Whey) OR 5 of dried Kashk
Method:
- Place diced eggplants in a colander and add pinch of salt. Set aside to allow the eggplants to sweat for 30mins.
- Then rinse the eggplants with cold water & dry with a clean cloth.
- Heat oil in a saucepan on medium heat. Add eggplants and fry until golden on all sides. Remove from the pan & set aside.
- Add onions and saute for 5-10mins (Add more oil if required). Then add turmeric and continue frying until golden brown.
- Add the garlic and mint, saute for an additional 5mins. Turn heat down to avoid burning of mint & garlic. Set aside 1 full tablespoon of this mixture for garnish.
- Now add the eggplants, pepper and a pinch of salt to the pan. Mix well and cook for 10 minutes. Then mash-up the mixture either using food processor or the back of fork/spoon to produce a smooth paste.
- Mix Kashk (fresh whey ) with 2 tablespoon of water and then pour into the eggplant mixture and mix well. Season to taste.
- Cover the pan and keep cooking on low heat for about 15-20mins to bring all flavours together.
- Serve on a platter, pour 1/2 tsp of fresh Kashk (mixed with a little water) on the dish if you prefer and garnish with the fried garlic, onion, and mint mixture.
Great Served with warm Turkish bread or flat bread, fresh herbs & Roma tomatoes.
Nushe-e-Jan! (Enjoy!)