Kashk E Badejan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
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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