KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)
Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.
Provided by Dannygirl
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplants and slice length-wise to a thickness of 1 cm.
- Add salt and pepper and fry eggplant on both sides on medium heat until golden.
- Add half a cup of hot water to tomato paste and mix well.
- Add to eggplants and cook over medium heat for about 4-5 minutes.
- Peel onions and slice thinly.
- Fry in oil until golden.
- Also fry dried mint in oil for a few minutes.
- Alternatively, fresh mint can be used.
- If so, wash and finely chop mint, then fry in oil.
- Pour kashk evenly over eggplants, follow with onions and mint.
- Mash ingredients together with a fork, then serve.
Nutrition Facts : Calories 312.4, Fat 11.8, SaturatedFat 1.6, Sodium 29.6, Carbohydrate 52.8, Fiber 28.9, Sugar 21.8, Protein 8.9
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