4 Servings
6 small eggplants
one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
one spoon tomato paste
2 medium onions
2 spoons dried mint (or 200 grams of fresh mint)
cooking oil
salt & black pepper
Directions:
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of 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, then serve.
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