Persian cuisine with Maryam: Kashke bademjan

Serving 4

INGREDIENTS:
3 medium Chinese or Italian eggplants, peeled
4 tablespoon vegetable oil
1 large garlic clove, minced
½ cup water
⅓ cup walnuts
1 large yellow onion, peeled and diced medium
3 tablespoon vegetable oil
2 teaspoon crushed dried mint leaves
¾ cup Kashk
salt and pepper

PREPARATIONS:

• Fry the aubergines to a golden brown over medium high heat.
• Add minced garlic and spices.
• Add very little water, cover the skillet and cook over low heat until the eggplant is very tender.
• Mash the cooked eggplant to very small pieces with a potato masher or a fork.
• Process the walnuts until very fine, but watch it closely and stop the food processor before it turns to paste.
• Fry the diced onion to a golden brown.
• Remove from heat and add crushed dried mint leaves.
• Combine with ground walnuts and yogurt.
• Transfer to the serving bowl and add garnish.
• Serve Kashke Bademjan with bread.