Persian Eggplant Dish - Kashk-E-Bademjan

[rahim28]

INGREDIENTS
2 large eggplants
salt
1 tablespoon olive oil
1 medium onion, chopped fine
2 tablespoons olive oil
4 -5 garlic cloves, chopped fine
1/2 cup sour cream
1 tablespoon olive oil
dried mint
salt and pepper

Directions:                            (Prep Time: 20 minsTotal Time: 30 mins)

1Preheat oven to 325 degrees.2Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.3Slice the two eggplants thin lengthwise into 5 or 6 pieces each.4Baste in olive oil on both sides.5Lay these in an oven proof dish. Cook until golden brown.6Chop the onion and garlic cloves, and fry in a pan with olive oil.7Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.8Add sour cream, simmer for fifteen minutes. Place in serving dish.9In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

[rahim28]

You are right
Fresh eggplant soaks a lot of oil
Just follow the direction, hopefully you will make it......lol

[margypops]

I have always had trouble cooking egg plant rahim I dont know why but it tastes bitter even after cooking I am doing something wrong,any ideas. I have not put them in the oven as your recipe says I have only fried in Olive oil on the top of the cooker. maybe thats the problem ? it sounds delicious and not too many ingreds ..