Ingredientes para Iranian Eggplant Dish Kashk E Bademjan
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Cómo preparar Iranian Eggplant Dish Kashk E Bademjan
- Preheat oven to 325°F (160°C).
- Peel 2 large eggplants (approximately 2 pounds total). Cut a slit lengthwise down the side of each eggplant.
- Generously salt the eggplants and place them in a colander. Let them sit and drain for at least 30 minutes to draw out excess moisture.
- Rinse the eggplants thoroughly under cold water to remove the salt.
- Slice the eggplants thinly lengthwise into 5-6 pieces each.
- Drizzle 2 tablespoons of olive oil over the eggplant slices and toss to coat evenly.
- Arrange the eggplant slices in a single layer in an oven-safe baking dish.
- Roast for 25-30 minutes, or until golden brown and tender.
- While the eggplant roasts, finely chop 1 medium onion (approximately 1 cup) and 4 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened and lightly golden, about 5-7 minutes.
- Remove the roasted eggplants from the oven and add them to the skillet with the onions and garlic.
- Transfer the eggplant mixture to a food processor and puree until chunky but smooth. (You may need to do this in batches).
- Return the pureed eggplant mixture to the skillet.
- Stir in 1/2 cup sour cream (or Kashk, if using). Simmer for 15 minutes, stirring occasionally, until heated through and slightly thickened.
- Transfer the Kashk e Bademjan to a serving bowl.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup chopped fresh mint and sauté for 1-2 minutes until fragrant.
- Drizzle or spoon the sautéed mint over the eggplant dip as a garnish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
26g
Carbs
6g
