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Kashke Badenjan ( 4 servings )

Ingredients:
- Thin and small eggplants 6
- Kashk (Thick whey) 2 cup
- Tomato 2 medium
- Onion 1 medium
- Dried mint 1 spoon
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon

 

kashke badenjan recipe

Peel the eggplants and slice them length-wise into two pieces. Add salt on both sides of eggplants and set them on drain for two hours. Then wash them and drain again. Fry eggplants in abundant oil until golden. Finely chop onions and fry them with oil until golden. Add salt, black pepper and mix. Add 1cup of water to onions and Add eggplants, but do not mix them. Also silce tomatoes and add to them.Fry dried mint in little oil for 1 minutes and add to the pot. let it cook over medium heat for 10 minutes. At the end pour kashk over eggplants and let it cook for 20 minutes. Serve it with pita.

Note: Kashk should be purchased at an Iranian store.

 

 

 

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