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.


  • 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


  1. Place diced eggplants in a colander and add pinch of salt. Set aside to allow the eggplants to sweat for 30mins.
  2. Then rinse the eggplants with cold water & dry with a clean cloth.
  3. Heat oil in a saucepan on medium heat. Add eggplants and fry until golden on all sides. Remove from the pan & set aside.
  4. Add onions and saute for 5-10mins (Add more oil if required). Then add turmeric and continue frying until golden brown.
  5. 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.
  6. 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.
  7. Mix Kashk (fresh whey ) with 2 tablespoon of water and then pour into the eggplant mixture and mix well. Season to taste.
  8. Cover the pan and keep cooking on low heat for about 15-20mins to bring all flavours together.
  9. 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!)

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