IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN

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Make and share this Iranian Eggplant Dish - Kashk-E-Bademjan recipe from Food.com.

Provided by One Little Deer

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 325 degrees.
  • 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.
  • Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  • Baste in olive oil on both sides.
  • Lay these in an oven proof dish. Cook until golden brown.
  • Chop the onion and garlic cloves, and fry in a pan with olive oil.
  • Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  • Add sour cream, simmer for fifteen minutes. Place in serving dish.
  • In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Nutrition Facts : Calories 256.1, Fat 19.7, SaturatedFat 5.3, Cholesterol 14.9, Sodium 30.4, Carbohydrate 20, Fiber 9.8, Sugar 8.6, Protein 3.9

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