Kashk O Badenjam Or Kashk E Baadenjaam

Posted by request. This is a persian, silky eggplant dip.

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.

eggplants, kashk, tomato paste, onions, dried mint, cooking oil, salt, black pepper