Iranian eggplant dish
1 long, thin eggplant salt
2 Tbsp oil
1 medium onion, chopped
3-4 cloves of garlic, chopped
4 Tbsp oil
4-5 cloves garlic, sliced
1 Tbsp dried mint leaves, crushed
2 Tbsp kashk bibi (a cultured yogurt cheese)
1/2 cup water or 1/2 cup yogurt or 1 Tbsp tomato paste and 1/2 cup water
Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour.
Heat 2 Tbsp oil in a large saucepan, and fry the eggplant evenly
until it turns golden and set aside. Fry the onion till golden
and add the garlic and fry the onion and garlic together a little
longer (same oil).
Add the eggplant and a tablespoon of water if needed, and steam
covered until the eggplant is very soft. Mash these together, and salt to taste.
(For a vegan alternative, before mashing everything together,
1 Tbsp tomato paste in the same oil, and dissolve in
cup water. Then add everything back and mash as above.)
In another, smaller, saucepan, heat another 4 or so Tbsp oil, and fry some sliced garlic at a medium heat. Once the garlic is a
little crispy, add the mint leaves, stir together briefly, and remove from heat.
If using kashk or yogurt, mix with enough water to yield a creamy
To serve, put some of the eggplant on a plate, drizzle some kashk
mixture on it, and them ladle some of the seasoned oil on top.
Note: Traditionally eaten with flat bread (pita or lavash) and fresh herbs (like parsley, tarragon, mint and/or basil).