Ingredients

• 4 pcs long eggplant
• 1 pc large blonde onion
• 1 pcs cup of Greek yogurt
• dried mint
• peanut oil
• extra virgin olive oil
• salt
• pepper

For the recipe of kashk-e bademjoun, peel the aubergines and cut them lengthwise into 1 cm thick slices; add salt and let stand for 30-40 minutes. Dab them with kitchen paper to dry them and clean them from the salt; Fry them in peanut oil and drain them on kitchen paper. Finely chop the onion and brown it in a saucepan veined with extra virgin olive oil; add the aubergines, stir briefly, pepper and cover with water. When it boils, reduce the heat to low, put the lid on and cook until the aubergines are creamy: it will take no less than 1 hour. Finally add the Greek yogurt and add salt if necessary. Turn off after 1 minute. Heat 3 tablespoons of extra virgin olive oil separately, remove from heat and add 1 tablespoon of dried mint. Season the aubergine cream with this fragrant oil and add to taste with other Greek yogurt.

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