Kashk-E Bademjan / Persian Eggplant Dip

• 3 eggplant large
• 1 cup kashk thick whey
• 1 onion medium
• 1 clove garlic / 1 tsp garlic powder
• 1 teaspoon salt and pepper
• 2 teaspoons turmeric
• 3 tablespoons dried mint spoons
• 4 walnuts

1. Chop the eggplants and cook them for 10mins in a pot (add the salt and pepper to it).
2. Dice the onion and chop the garlic , put them in a small pan on medium heat, add the turmeric and some oil, stir until golden.
3. Add the kashk (thick whey) , mix until blended/creamy, put the lid on the pot and let it cook slowly for 15 mins. Take the lid off when you see it boiling slowly It is ready ! Transfer it to a serving plate.
4. Topping : nut some (3 to 4 tablespoons) vegetable oil in a small pan and let the oil get hot, then turn the heat off and add the dried mint and stir for 10 secs. Crush the walnuts . ndd some kashk on the top and Put the fried mint and walnut on for decoration and taste to the mixture. nnjoy :)

whey, onion, clove garlic, salt, turmeric, mint spoons, walnuts

Taken from www.yummly.com/recipe/Kashk-e-Bademjan-_-Persian-Eggplant-Dip-1110431 (may not work)