Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 2 eggplant (s), thick and fleshy
- 2 medium onion (s)
- 5 cloves garlic
- 3 tablespoon yogurt, dried (kashk)
- 0.5 ½ lemon (s), juice it
- salt
- Sunflower oil, or rapeseed oil
- 1 pinch (s) turmeric
Print Recipe
Pin Recipe Instructions
- Peel the eggplants and cut into 1 cm thick slices, season with salt and let stand for half an hour so that they can draw water.
- In the meantime, peel and chop the onions and garlic.
- Then dab the aubergine slices with a kitchen roll. Heat a pan with oil and brown the slices.
- In a separate pan, fry the onions and garlic until they are yellow-brown.
- Mix everything in a saucepan and mash to a pulp with a tamper.
- Heat the porridge and stir in 2-3 tablespoons of kashk. Add the lemon juice, season with salt and a pinch of turmeric.
- It tastes best with white bread / flatbread or lavas.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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