Eggplant spread kashke (Print Version)
# Ingredients:
01 -
1 large onion
02 -
2 eggplants
03 -
4 cloves of garlic
04 -
4 tablespoons olive oil
05 -
1/2 teaspoon turmeric
06 -
Black pepper
07 -
Dried mint
08 -
Pomegranate seeds
09 -
150 ml of Kashke, Greek yogurt, or sour cream
# Instructions:
01 -
Peel the eggplants, slice them lengthwise, then chop them into smaller pieces.
02 -
Put 2 tablespoons of olive oil in a pan, then toss in the eggplant pieces and brown them on both sides. Take them out of the pan once they’re done.
03 -
In the same pan, add 2 more tablespoons of olive oil and sauté the chopped or sliced onion until it turns golden.
04 -
Throw in the minced garlic and stir it into the onions in the pan.
05 -
Add the browned eggplants back to the pan, sprinkle turmeric and black pepper on top, and stir to mix. Pour in a bit of water, cover it up, and let it cook for about 15 minutes until the eggplants are soft.
06 -
Turn off the stove and mash the eggplants using a fork or masher.
07 -
Mix in the Kashke (or Greek yogurt) and about 1 tablespoon of dried mint (or adjust to preference). Place it back on heat for around 5 minutes until everything blends nicely.
08 -
In a small pan, warm 1/2 tablespoon of olive oil, stir in 1 tablespoon of dried mint, and cook for about 20 seconds until it smells fragrant.
09 -
Transfer the mixture to a serving dish. Sprinkle with optional garnishes like extra mint, Kashke, caramelized onions, or walnuts. It’s perfect served warm or at room temperature with pita, naan, or lavash.
# Notes:
01 -
This dish works great warm or room temperature with pita bread or naan.