Kashk O Bademjan, A Great Vegetarian Eggplant Dish

4 Big Eggplants
½ cup of liquid Kashk
1 big Onion
2 Clove of Garlics
1 cup of Walnuts
1 Tbsp of Dried Mint
½ cup of Vegetable Oil
1 tsp of Salt
1 tsp of Black Pepper
1 tsp of Turmeric
4 عدد بادمجان
2/1 پیمانه کشک
1 عدد پیاز بزرگ
2 حبه سیر
1 پیمانه گردو
1 قاشق غذاخوری نعنا خشک
2/1 پیمانه روغن مایع
1 قاشق چای خوری نمک
1 قاشق چای خوری فلفل سیاه
1 قاشق چای خوری زردچوبه

Kashk is made from drained yogurt or drained sour milk by shaping it and letting it dry.
Poke holes into the eggplants and let them cook over the fire.
Slice the onions.
Slice the garlic.
Flip the eggplants so both sides can cook equally.
Chop up the walnuts.

Once the eggplants have cooked, move them to the sides of the firepit, off of direct heat from the fire.
Sauté your onions in oil in a cast-iron pan.
Add the turmeric. Mix well.
Remove the onions and put them in a bowl.

Sauté your garlic in oil and then add them into the same bowl as the onions.

Slightly sauté the mint in oil and then add them to your bowl.
Skin the eggplants.

Heat up some oil in a pan and then add the eggplants. Keep mixing so they don’t stick to the bottom of the pan.
Add your salt and pepper. Mix well.

Add in half of the onions, half of the garlic and half of the mint. Mix well.

Add half of the walnuts. Mix well.

Add the kashk and stir about 5 minutes.



Bon Appétit

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