4 medium Italian eggplants
One medium white onion
2 tablespoons of oil
2 tablespoons dried mint
4 tablespoons sour cream
Half teaspoon salt
Half teaspoon turmeric
Half clove of garlic or your desired amount of garlic
- Place the eggplants in the oven for 30 minutes at 350 degrees Fahrenheit until inside the eggplants are fully cooked.
- Pill the eggplants and place them in a medium pot and gently smash them with a masher, or use a glass bottle and mash the eggplants with the bottom of the bottle.
- Add one spoon of oil to the bottom of the pot and saute the mashed eggplants for a couple of minutes, add one-third of a cup of warm water to it, put the lid on, and let it cook for five minutes.
- Pill off a half clove of garlic and smash the buds.
- Dice the onion, add half tsp of salt and half teaspoon of turmeric, or your desired amount of both.
- Use one tablespoon of oil to sauté the diced onion in a pan first for three minutes on low medium heat, then add the smashed garlic to the diced onion until golden.
- Add two tablespoons of mint to the golden diced onion and garlic and saute for two or three minutes more.
- Place the mashed eggplants on a serving plate, and lay the mixture on top of it, or simply mix all in the pot, and then place it on a serving plate and gently cover it with four tablespoons of sour cream, and decorate the dish with a dash of dried mint.
- Sour cream is the best equivalent to Kashk if you don't have access to the Persian grocery stores.
- Serve the plate with toasted naan or baguettes, and herbs like fresh mint or cilantro on the side.