It’s safe to say that this dish is loved my most Iranians, and I’ve made it quite a few times for friends and it’s got the thumbs up!
It’s wonderful eaten with toasted flat bread, pitta or if you can get your hands on Iranian bread; sangak, lavash or the like then even better.
2 Eggplants (peeled, washed and thinly sliced length ways)
1 Onion finely chopped
1/2 cup vegetable oil (for frying the eggplant)
1 tsp tumeric
1/4 tsp ground pepper
1 tblsp sea salt ( this is for rubbing on the eggplants, but will be washed off later)
3 cloves garlic crushed
3 tsp dried ground mint
2 tblsp fermented yogurt
1/2 cup cold water
Peel, wash and thinly slice (1/2 cm thickness) the eggplant length ways.
Rub salt over the eggplants and let it rest for 10 minutes, this removes any bitterness from the eggplant.
After 10 minutes wash the eggplants throughly under water to get rid of all the salt.
Dab the eggplant dry with a kitchen towel to remove the moisture. Set aside.
Place a large frying pan on medium heat and pour 1/2 cup oil. Once heated up place the eggplants neatly in the frying pan.
Allow to become dark golden brown on both sides. Remove and place in a separate plate.
In the the same oil fry the onions until golden brown. Add the tumeric and fry for 30 seconds in the onion.
Add 2 tsps of dry mint, and 1/4 tsp black pepper and fry for another 30 seconds.
Reduce the heat to low and add the eggplant to the pan.
Add 1/2 cup of cold water and 1 1/2 tblsp of fermented yougurt.
Crush 2 garlic cloves and add to the pan.
Slowly mush the eggplant so that all the ingredients in the pan become one.
Once completely mushed place in a serving plate.
In either the same pan to pick up the flavours or a separate pan add 1/2 tblsp of fermented yogurt, 2 to 3 tablespoons of cold water, 1 teaspoon dry mint and 1 crushed garlic clove.
Mix over medium heat for 1 minute until slightly thickens. Pour over the eggplant.
Sprinckle some toasted walnuts over the eggplant and serve with warm flat bread or Iranian sangak or lavash.
Happy eating 🙂