Persian Eggplant Dip (Kashk Bademjan)
2 onions (sliced)
4 cloves of garlic (minced)
2 Tbsp oil
1 tsp turmeric powder
1 tsp black pepper
1 cup water
fried mint sauce
Pre-heat the oven at 200'C.
Slice the eggplants and season with salt, brush both side with oil and place it in a cooking tray. Cook it for 20 minutes or until become golden on both sides.
In a pan, fry the onion and garlic until golden brown, then add the spices. Then add the cooked eggplants and 1 cup water and let it cook for 15 minutes. Mash the eggplants.
Garnish it with Kashk, Fried mint sauce and fried onion.