Good appetizer dish. It's like baba ganoush but without tahini. I got whey from Sophia's in Belmont.
- 2 large eggplants
- 2 large onions, peeled, finely sliced
- 7 garlic cloves, peeled and finely chopped
- 2 tablespoons dried mint
- 1/2 teaspoon turmeric
- 1 teaspoon liquid saffron
- Salt and pepper to taste
- 1/3 cup oil, use olive oil for this dish
- 1 cup liquid kashk (whey)
- With a knife make some cuts in the eggplants to let the steam out before putting them in the oven.
- Place the eggplants in a 350 degrees Fahrenheit preheated oven. Cook for 30 minutes. Remove from the oven and set aside to cool.
- Then remove the skin, squeeze out the bitterness, and chop up the eggplants into small pieces.
- In a skillet heat oil and saute onions until they become golden brown, add turmeric and stir. Add the garlic and mint, saute for an additional 5 minutes. Set some of it aside for garnish.
- To the skillet add the eggplants, saffron, salt, and pepper. Cook for 15 minutes.
- Pour the kashk ( liquid whey ) over the eggplants and mix well. Keep the skillet on low heat for about 2-3 minutes for the flavors to come together and for the mixture to blend well.
- Adjust the seasoning and serve on a platter, pour extra kashk on the dish if you prefer.
- Garnish with fried garlic, onion, and mint mixture that you had set aside and green onions. Serve with pita bread.