9. Transfer to serving dish. Garnish with reserved fried onions, hot mint oil, crushed walnuts, and optional saffron.
10. Let rest for 10-15 minutes before serving. Serve with fresh bread or pita.
Tips:
– The key is in the garnish – that hot mint oil adds incredible aroma
– Don’t over-mash the eggplant, keep some texture
– Best served with fresh bread (sangak) or pita
– Tastes even better the next day!
-P.S. If you can’t find kashk, thick Greek yogurt with a squeeze of lemon works great as a substitute. The key is getting that tangy, creamy element that balances the earthy eggplant.
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Can you share a recipe?
**Ingredients:**
* 5 medium eggplants
* 1 cup kashk (or thick Greek yogurt + 1 tsp lemon juice)
* 2 large onions, thinly sliced
* 4-6 garlic cloves, minced
* 2-3 tbsp dried mint
* 4 walnuts, crushed
* 1 tsp turmeric
* Oil for frying (as needed)
* Salt and pepper to taste
* Optional: pinch of saffron steeped in 2 tbsp hot water
**Instructions:**
1. Peel and slice eggplants into rings. Soak in saltwater for 30 minutes to remove bitterness. Rinse and dry completely.
2. Heat oil in a large pan and fry eggplant slices until golden and soft (10-12 minutes). Set aside on paper towels.
3. In the same pan, sautƩ sliced onions until golden and caramelized (10-15 minutes). Reserve half for garnish.
4. Add minced garlic to remaining onions and sautƩ for 2-3 minutes until fragrant.
5. Add turmeric, salt, and pepper. Stir briefly.
6. Add fried eggplants to the pan and gently mash with a wooden spoon, mixing with onions and garlic.
7. Reduce heat and gradually add kashk while stirring constantly. Cook on low heat for 5-7 minutes until thick and uniform.
8. In a small pan, quickly heat oil and sautĆ© dried mint for 10-15 seconds (don’t let it burn!).
9. Transfer to serving dish. Garnish with reserved fried onions, hot mint oil, crushed walnuts, and optional saffron.
10. Let rest for 10-15 minutes before serving. Serve with fresh bread or pita.
Tips:
– The key is in the garnish – that hot mint oil adds incredible aroma
– Don’t over-mash the eggplant, keep some texture
– Best served with fresh bread (sangak) or pita
– Tastes even better the next day!
-P.S. If you can’t find kashk, thick Greek yogurt with a squeeze of lemon works great as a substitute. The key is getting that tangy, creamy element that balances the earthy eggplant.