Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

Ingredients
5 to 6 thin eggplants
1 onion
50 g walnuts
200 g Kashk, a diary product used in Persian cuisine
1 tablesppoon powdered mint
1 teaspoon salt
Oil for frying
1 glass cool water
1 tablesppoon butter
Directions
Peel the eggplants and cut lengthwise. Fry in oil. Put the fried eggplants inside a pot and pour in 1 glass water and allow on the low flame till eggplants are soft and water is entirely evaporated. It will usually take a half hour.
In the meantime, chop the onions and fry in oil till golden in color. Then remove from the pan and spread in paper towels in a plate till excess oil is drained. Also chop the walnuts nicely with a knife.
Once Eggplants are soft, pour in Kashk and let it simmer for a couple of minutes.
Melt butter in a saucepan and add the powdered mint. Sauté a bit,just for couple of seconds and make sure to stir constantly to prevent from burning. If you sauté more than this , the mint will get bitter so watch out.
Transfer Eggplants and Kashk into a serving dish topped with sautéed mint. Flatten with the back of your spoon and garnish with chopped walnuts and fried onion. Serve with fresh Persian bread and grated garlic. Yummy! Bon Appetit!
Cooking point,
Kashk should be neither watery nor very thick. Something in between will be perfect.