Iranian Eggplant Dish - Kashk-E-Bademjan

1. 1

   Preheat oven to 325 degrees.

2. 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. 3

   Slice the two eggplants thin lengthwise into 5 or 6 pieces each.

4. 4

   Baste in olive oil on both sides.

5. 5

   Lay these in an oven proof dish. Cook until golden brown.

6. 6

   Chop the onion and garlic cloves, and fry in a pan with olive oil.

7. 7

   Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.

8. 8

   Add sour cream, simmer for fifteen minutes. Place in serving dish.

9. 9

   In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

No nutritional information available.

No additional tips available.