|Eggplants||5 Medium (Italian or Chinese eggplant)|
|Onion||1 Large, chop|
|Grapeseed oil||5 Tablespoon, divided|
|Turmeric powder||1 1⁄2 Tablespoon|
|Garlic||4 Tablespoon, mince|
|Garlic powder||1 Teaspoon (Optional)|
|Cracked black pepper||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Kashk||3⁄4 Cup (12 tbs) (hendessi kashk is preferred)|
|Water||1 Cup (16 tbs)|
|For garlic and mint mixture|
|Dried mint||3 Tablespoon|
|Garlic||6 Tablespoon, chopped finely|
1. Clean the eggplant under cold water once done trim green top, peel the purple skin and then cut a 2 inch slit in the eggplant.
2. Sprinkle salt evenly over the eggplants let it sit for 10-15 minutes, until they begin to sweat. Gently pat dry with a towel and keep it aside.
3. Chop the onion and mince the garlic, keep it aside.
4. In a large frying pan pour oil and then fry the eggplant for 3-4 minutes per side or until golden brown.
5. Once done remove the eggplant and then in the same pan sauté the onions add ½ teaspoon of salt sauté the onion for 8-10 minutes or until they are brown.
6. Add in the garlic sauté for 20 seconds add the turmeric cook them for 30 seconds, once done move the onions to one side and add the eggplant and mix the onions and the eggplant together.
7. Sprinkle the garlic powder and add the kashk (dilute kashk in 1 cup of water), add the pepper and salt.
8. Put a lid on the sauce pan and reduce the heat and cook it for 45-55 minute, occasional stirring.
9. While the Kashk Bademjan is cooking you can start preparing the garlic and mint mixture.
10. In a small pan pour oil and sauté the garlic until brown on medium heat, add the dried mint sauté for 10-15 second and keep it aside in a small bowl.
11. Check on the Kashk Bademjan it has to be soft and completely cooked, you can cut it into smaller pieces using the spatula or mash it thoroughly.
12. Garnish Kashk Bademjan with garlic and mint mixture along with lavash or sangak flat bread which is lightly toasted.
If you find that your kashk bademjan is sticking to the bottom of your pan, lower your heat or put your pot on the smallest eye. You can also add an additional 1/4 cup of water to help loosen the kashk. However, please cook your kashk bademjan until it has thickened...it's not supposed to be watery.
Kashk : is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking
Lavash / Sangak : Is a soft, thin flat bread popular in several countries of the northern parts of Western Asia.