Wednesday, February 15, 2012
Eggplant dip (Kashk-O-Bademjoon) or (Persian Baba Ghanoosh!)
You need:
6-7 fresh Italian eggplants (or 2 regular fat regular eggplants)
1/2 cup corn oil or olive oil
1 large onion
2-3 cloves of garlic
3 table spoon of sour cream (or cream of whey or a mixture of both)
1 tea spoon of salt
1 teaspoon of black or white pepper
A few pinches of dried & crushed mint leaves
How to make it:
Peel the eggplants and cut them length wise
Spread on a tray and sprinkle with salt
Leave aside until the sweat of the eggplants comes out
(This makes the eggplant less bitter)
After 1 hour dry the eggplants with a towel
Heat the oil in a non-stick pan and lay the eggplants
Fry or saute' the eggplants until both sides and brownish
Take the eggplants out and let cool a bit
Grade a few cloves of garlic on the eggplants
Mash the eggplants with a meat ponder or chop with a knife in tiny pieces
Add salt and pepper and sprinkle with dried mint leaves
Add sour cream (or why/sour cream mix) and stir
Slice the onions matchstick like and saute' in oil until brown and golden
Top with saute' browned onions
(Dried fried onions ready in package which is sold in Indian or Persian stores can be substituted for topping)
Tip * You may also add some crushed walnuts to the topping
Serve cold or heat in the microwave for 2 minutes
Great with flat toasted bread/crackers/tortilla chips
Enjoy!
