Kashk and badenjan

Kashk and badenjan

II Kashk is a serous derivative of milk, with a sour and salty taste and a creamy consistency.


• 4 peeled eggplant to which the bitter has been removed, cut into 4 for the long
• browning oil
• 2 large finely chopped onions
• Salt
• fresh ground pepper
• 60 mi of kashk dissolved in water (or sour cream)
• To garnish when cooked (mandatory):
• 2 spoons of oil
• 4 garlic cloves
• 1 spoon of chopped dried mint
• 4 spoons of kashk
• 4 of teaspoon of saffron pistils pulverized and dissolved in 2 spoons of hot water


Heat the oil in a pan and brown the eggplant slices on both sides. Set them aside by absorbing the excess oil. (It is possible, instead of browning, to grill the aubergines in the oven for 5 ′ on both sides). Fry the onions until golden and set aside. Preheat the oven to 180 ° C and place the aubergines and onions in two layers in a non-stick pan. Pour over the dissolved Kashk, add salt and pepper and cover the pan with an aluminum foil. Cuccete for 30 ′. When cooked and before removing the aubergines from the oven and serve them, sauté the garlic cloves in a little oil in a little oil, when it is golden brown remove the pan from the heat and dip the dried and chopped mint, stirring constantly. Pour the Kashk or sour cream first over the aubergines and immediately over the boiling mint. Serve.
Variant: a method of preparation that is certainly faster and dietetic is to add aubergines to fried onions and all the other ingredients, except Kashk and dried mint, sautéed in a saucepan covered with moderate heat with a little hot water, ^ until they are completely cooked. When cooked, beat the vegetables with a meat pounder or reduce them in a not too fine puree with an immersion mixer. Serve garnished with feashfe and hot mint.

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