Thursday, May 10, 2007

KASHK-E-BAADEMJUN: (Persian food) 4

Small aubergines, 6
KASHK, one glass
Medium onion 1
Dried mint, 2 spoons (or 200 grams of fresh mint)
Cooking oil

Salt and bl
ack pepper
Onion 1, garlic 3gloves
Peel aubergines and slice length-wise to a thickness of 1cm. Add salt and pepper and fry on both sides on medium heat until golden. Chop the onion and fry it, add aubergines to it then add half a cup of hot water to aubergines and cook over medium heat for 5min. then can be mash it with fork just a bit. Pour KASHK evenly over aubergines and mix it and cook for 3min. Slice onions thinly then Fry in oil until golden. Slice garlic thinly then fry in oil until golden. Fry the mint in oil for few min. Garnish it with onion, garlic and mint, and then serve.

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