Iranian eggplant dip (Print Version)
# Ingredients:
01 -
2 eggplants
02 -
1 large onion
03 -
4 garlic cloves
04 -
4 tbsp olive oil
05 -
1/2 tsp turmeric
06 -
Black pepper
07 -
Dried mint
08 -
Pomegranate seeds
09 -
150 ml of Kashke, Greek yogurt, or sour cream
# Instructions:
01 -
Peel the eggplants, slice them lengthwise in half, then chop them into smaller pieces.
02 -
Heat 2 tbsp of olive oil in a pan and fry the eggplant pieces on both sides until golden brown. Take them out of the pan.
03 -
In the same pan, heat 2 tbsp of olive oil and cook the sliced or chopped onion until it gets golden.
04 -
Add the minced garlic to the pan and stir it together with the onion.
05 -
Put the eggplants back in the pan, sprinkle turmeric and black pepper over them, pour a bit of water, cover, and cook for about 15 minutes until the eggplants become tender.
06 -
Turn off the heat and mash the eggplants using a fork or a potato masher.
07 -
Mix in the Kashke (or Greek yogurt), and 1 tbsp dried mint (more if you prefer). Let it cook on low heat for another 5 minutes.
08 -
In a small pan, warm up 1/2 tbsp of olive oil, stir in 1 tablespoon of dried mint, and cook for about 20 seconds until the aroma comes out.
09 -
Transfer the dish to a plate, and if you want, top with extra dried mint, Kashke, caramelized onions, or even walnuts. Serve warm or at room temperature with pita, naan, or lavash bread.
# Notes:
01 -
This dish works warm or at room temperature, paired with pita or naan bread.