Editing Kashk-e Bademjan
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#Place the eggplants in a 350 degrees Fahrenheit preheated oven. Cook for 30 minutes. Remove from the oven and set aside to cool. | #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. | #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. | #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. | #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. | #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. | #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. | #Garnish with fried garlic, onion, and mint mixture that you had set aside and green onions. Serve with pita bread. | ||
