Eggplant Dip (Kashk E Baadenjaan)

This received Persian eggplant dip makes a delicious starter in the manner of served afterward some crusty bread.

The ingredient of Eggplant Dip Kashk E Baadenjaan

• 1 3 cup 80ml further virgin olive oil
• 2 tsp dried mint
• 2 brown onions thinly sliced
• 2 large eggplants trimmed peeled cut into 2cm pieces
• 2 garlic cloves crushed
• 1 2 cup 125ml water
• 1 tbsp tomato cement
• kashk cheese see note to advance

The Instruction of eggplant dip kashk e baadenjaan

• heat half the oil in a large frying pan over medium heat accumulate the mint and cook for 1 minute or until aromatic cut off surgically remove from heat and transfer to a heatproof bowl set aside to infuse and cool
• meanwhile heat 1 tablespoon of the permanent oil in the frying pan beyond medium heat mount up the onion and cook stirring for 10 minutes or until golden transfer to a heatproof bowl
• heat the permanent oil in the frying pan and accumulate the eggplant and garlic and cook stirring occasionally for 10 minutes or until lightly golden and tender ensue the onion water and tomato epoxy resin and cook loosely covered stirring occasionally for 5 minutes or until eggplant is certainly sadness and liquid evaporates sever from heat and season past salt and pepper
• place the eggplant in a serving bowl drizzle like kashk and mint oil

Nutritions of Eggplant Dip Kashk E Baadenjaan

calories: 106 116 calories
calories: 9 grams fat
calories: 1 grams saturated fat
calories: 3 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 23 78 milligrams sodium
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calories: nutritioninformation