Kashke Bademjan ~ Persian Style Roasted Eggplant Dip

• 1/4 cup or less, extra virgin olive oil
• 2 large eggplants, roasted & mashed
• 1 large onion, sliced thin
• 3 cloves of garlic, minced
• 2 tablespoons dried mint leaves
• 1 tablespoon Kashk
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
• 1/2 teaspoon freshly squeezed lemon juice
• 2 pinches or so salt & pepper to taste
• 1 handful garnish with chopped walnuts, caramelized onions & fresh chopped mint

1. Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes.
2. Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.
3. Spoon out the onions onto paper towels leaving the oil behind in the pan.
4. Now add garlic & mint and saute for 2 minutes.
5. Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes.
6. For the Kashk, add 3 tablspoons water to 1 tablespoon Kashk powder. OR use sour cream diluted with some milk.
7. Serve the dip on a plate, first spoon the Kashk mixture, then garnish the dip with caramelized onions, toasted chopped walnuts, & chopped fresh mint.
8. Serve this delicious Persian Dip warm with Lavash or Pita Breads.

olive oil, eggplants, onion, garlic, mint leaves, kashk, saffron threads, freshly squeezed lemon juice, salt, handful

Taken from food52.com/recipes/8973-kashke-bademjan-persian-style-roasted-eggplant-dip (may not work)