KASHKE BADEMJAN / PERSIAN EGGPLANT DIP/ کشک بادمجان

Ingredients:
Eggplants : 1 Kg
Chopped Onion : 2 Large
Minced Garlic : 10 Cloves
Dried Mint : 2 Tbs
Kashk (Yogurt Whey) : To the desired amount
Turmeric : 1 Tsp
Salt : 1 Tsp
Walnut
Veg Oil
Water


Instructions:
Peel the eggplants and cut them into thin slices.
Pour 1/3 cup veg oil into a frying pan and let it heat up.
Put the eggplants in a pan and sauté on both sides until golden brown.
Take the eggplants out of the pan and place them in a plate. In the same pan, Sauté the onion until golden brown and soft.
Add garlic and stir well.
Add turmeric, salt and dried mint and then add the water.
Add in the browned eggplants. cover and cook on low flame for 15 minutes.
After cooking the eggplants, turn off the heat and mash the eggplants.
add kashk, Fried garlic ,Fried onion and Fried mint.
Serve with bread.
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