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Kaske-e Baadenjaan (Eggplant Dish)
Iranian Eggplant
6 small eggplants
one glass kashk (Thick whey, kashk should be purchased at an Iranian Store)
one spoon tomato paste
2 medium onions
2 spoons dried mint (200g fresh mint)
cooking oil
black pepper


Peel eggplants and slice length-wise to a thickness of 1cm. 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 chope mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve!

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Preparation Time: Serves:
Recipe Origin: Iran
Submitted by:
Farzin Mokhtarian

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