Kashk and badenjan

Kashk and badenjan

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

INGREDIENTS FOR PEOPLE 4

• 4 peeled aubergines from which the bitterness has been removed, cut lengthwise into 4
• 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

PREPARATION

Heat the oil in a pan and brown the eggplant wedges on both sides. Set them aside by absorbing the excess grease. (Instead of browning, it is possible 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 arrange the aubergines and onions in two overlapping layers in a non-stick baking dish. Pour over the dissolved Kashk, add salt and pepper and cover the pan with a sheet of aluminum foil. Cook for 30 '. When cooked and before removing the aubergines from the oven and serving them, brown the garlic cloves in a little oil in a separate pan, when it is golden brown, remove the pan from the heat and add the dried and chopped mint, stirring constantly. Pour the Kashk or sour cream over the aubergines first and immediately over the boiling mint. Serve.
Variation: a certainly faster and more dietary method of preparation is to add the aubergines to the fried onions and all the other ingredients, except Kashk and dried mint, fried in a covered pan over moderate heat with a little hot water, ^ until they are completely cooked. When cooked, beat the vegetables with a meat mallet or reduce them to a not too fine puree with an immersion blender. Serve garnished with feashfe and hot mint.

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