Рецепт каш-э-бадемжана (персидский соус из баклажанов)

Hi there! Ready to cook?

📌ingredients:
250g eggplant
2 chopped onions
4-5 cloves of garlic
200g kashk (Kashk is a range of dairy products used in cuisines of Iranian people and is made from drained yogurt or drained sour milk by forming it and letting it dry)
3-4 walnuts
3 tbsp dried mint
1.5 cups of water
3 tbsp salt
vegetable and frying oil
any spices that you like to add ( optional)

📌preparation:
first of all, cut the top of the eggplants like the video.
peel them and slice them.
now, put a basket on a big bowl and put the eggplant slices in it.
pour 3 tbsp salt on eggplant slices and massage them well with the salt.
let them rest for 1 hour.
👀by doing this the bitter taste of the eggplant will be gone. you can also soak the eggplant slices in salty water but remember that when you do that your eggplant will take much more oil when it's frying and the taste is not as good as the first way.
after 1 hour when you see the black extract of the eggplants in the bowl, wash the eggplants.
fry each side of the slices of eggplant on high heat till translucent.
meanwhile, heat 2 tbsp vegetable oil and add the chopped onion to it, and fry till translucent.
in another pot, heat 1 tbsp vegetable oil and add 4-5 mashed cloves of garlic, and fry them for 2 mins.
add 3 tbsp dried mint to the frying garlic and fry them together for 2 mins.
add the mint and garlic mixture to the frying onion and fry them together for 2 mins.
mix the kashk with 1.5 cups of water and then boil it for 20 mins.
👀remember to always boil every kind of kashk for 20 mins before using it because it may have brucellosis.
mash 3-4 walnuts.
put the fried eggplant in a pot and mash them well.
now, add the onion and mint mixture to that.
add the mashed walnuts.
put the pot on medium heat and mix and fry the mashed eggplants and other mixture for 5 mins.
now, add the boiled kashk to them and mix well.
👀if you want you can add spices such as salt, black pepper, or paprika but I think the taste of the kashk and the salty eggplant are good together. so I didn't add any more spices!
cook on low heat for 1 hour till the water evaporates.
your kashk e bademjan is ready!

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0:00 Hi there! ready to cook?
0:09 ingredients that you need
0:43 preparation
3:58 Bon appetit!