Directions
- 1Peel and slice each eggplant in half, salt them and let them sit for 20 minutes to draw out moisture and bitterness.
- 2After 20 minutes, blot off the moisture, cover in oil, and roast at 400°F for 1 hour.
- 3Thinly slice the onions and grate the garlic.
- 4Chop the walnuts into small chunks.
- 5Sauté the onions with lots of olive oil and a pinch of salt over medium-high heat.
- 6Add the garlic when the onions start to color.
- 7When caramelized, turn the heat to medium and add walnuts, turmeric, and dried mint. Let it cook for a few more minutes.
- 8When the eggplant is soft and roasty, add it to the pan.
- 9Mash everything up.
- 10Add Kashk or liquid whey (or substitute with sour cream or Greek yogurt).
- 11Let that go for another 2 minutes.
- 12Plate it up with some extra Kashk, fried dried mint, and walnuts.
- 13Serve with Sangak bread or crackers.
Ingredients
- 4 eggplants
- 1 pinch salt
- 1 lots oil
- 2 onions
- 7 garlic cloves
- 1 handful walnuts
- 0.5 tsp turmeric
- 2 tbsp dried mint
- 3 tbsp Kashk
Equipment
knifecutting boardbaking sheetpaper towelsovenfrying panspatulagrater
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