Eggplant Dip (Kashk E Baadenjaan)

This acknowledged Persian eggplant dip makes a delicious starter later served later some crusty bread.

The ingredient of Eggplant Dip Kashk E Baadenjaan

• 1 3 cup 80ml new virgin olive oil
• 2 teaspoons dried mint
• 2 brown onions thinly sliced
• 2 large eggplants trimmed peeled cut into 2cm pieces
• 2 garlic cloves crushed
• 1 2 cup 125ml water
• 1 tablespoon tomato bonding agent
• kashk cheese see note to utility

The Instruction of eggplant dip kashk e baadenjaan

• heat half the oil in a large frying pan beyond medium heat amass the mint and cook for 1 minute or until aromatic remove from heat and transfer to a heatproof bowl set aside to infuse and cool
• meanwhile heat 1 tablespoon of the steadfast oil in the frying pan more than medium heat mount up the onion and cook stirring for 10 minutes or until golden transfer to a heatproof bowl
• heat the remaining oil in the frying pan and accumulate the eggplant and garlic and cook stirring occasionally for 10 minutes or until lightly golden and tender grow the onion water and tomato epoxy resin and cook loosely covered stirring occasionally for 5 minutes or until eggplant is very sadness and liquid evaporates remove from heat and season in imitation of salt and pepper
• place the eggplant in a serving bowl drizzle in the manner of kashk and mint oil

Nutritions of Eggplant Dip Kashk E Baadenjaan

calories: 106 116 calories
calories: 9 grams fat
calories: 1 grams saturated fat
calories: 3 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 23 78 milligrams sodium
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calories: nutritioninformation