Ingredients
-
2
-
-
1
-
1
-
2
-
4 - 5
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Iranian Eggplant Dish – Kashk-E-Bademjan, This dish is best served with warm pita bread, fresh herbs, and fresh radish , uhis dish was superb, it was a little to runny for wraps, but great, I’m Iranian (half) and this tastes super yummy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
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
Done
|
Slice the Two Eggplants Thin Lengthwise Into 5 or 6 Pieces Each. |
|
4
Done
|
Baste in Olive Oil on Both Sides. |
|
5
Done
|
Lay These in an Oven Proof Dish. Cook Until Golden Brown. |
|
6
Done
|
Chop the Onion and Garlic Cloves, and Fry in a Pan With Olive Oil. |
|
7
Done
|
Remove Eggplants from Oven, Add to Onion/Garlic Mix. Puree Mix in a Food Processor Until Chunky but Smooth. Return to Pan. |
|
8
Done
|
Add Sour Cream, Simmer For Fifteen Minutes. Place in Serving Dish. |
|
9
Done
|
in a Smaller Pan, Fry the Mint in Oil. Drizzle or Spoon Over the Eggplant as Garnish. |
