Forksticks

Ever since I was invited to a Persian gathering with the most delicious eggplant dip that I’ve ever encountered, I was beguiled forever. 

Hopefully my interpretation can do justice to their culinary cultural love.

What you need:
2 large Eggplants, peeled and cubed
6 Tbsp Kashk, can substitute with sour cream or even natural yoghurt 
2 onion, sliced thinly 
1 Tbsp Tomato paste, dissolved with 1/2 cup I water
2 Tbsp Mint or Dried Mint
3 cloves Mince Garlic
6 Tbsp Olive Oil
Black pepper to taste
Salt to taste
1.5 tsp Tumeric powder

1. Divide the olive oil accordingly.
Fry mint leave with a little oil, set aside. (as the leave burnt quickly, only a few seconds shall do)
Fry onion, set aside.
2. Fry garlic and eggplants till soften and golden. Add tomato paste solution, 3 Tbsp Kashk and onion. Stir well and simmer with a cover for 8 min at least and stir from time to time.
3. When the eggplants are well cooked, remove from heat and mash the mix. Stir in 2 Tbsp of Kashk with tumeric, black pepper and salt.
4. To serve, spread the remaining Kashk and garnish with mint oil. Top with optional crushed walnut, almond or even parsley.

This is my modified version of Iranian Eggplant Dip (Kashkeh Bademjan)

What you need:
2 large Eggplant, peeled and sliced in chunks
2 Onion, sliced
1 clove Minced Garlic
2 Cups Fresh Mint Leaves, blend with 2 Tbsp olive oil
Olive oil for pan fried eggplants
2 Tbsp Sour Cream
1 tsp Ground Cumin
1 tsp Chilli Powder
1.5 tsp Tumeric Powder
1 Tbsp Fried Shallot, ready purchased from Asian grocer 
Pinch salt
1/2 Tbsp Soy sauce

1. Panfried eggplants in batches on high heat with a little olive oil. (ref picture). Set aside. Slice the eggplants into small pieces.
2. Heat a separate frypan with 1Tbsp olive oil and stir in the blended mint leaves till slightly darken and fragrant. Set the leaves aside.
3. Use the same frypan and cook onion till soften and caramelised. Add garlic, the eggplants #1 & mint leaves #2 back in. Mix well on the stove with medium heat.
4. Add all the spices into the mixture. Salt to taste and soy sauce. Stir in sour cream. 
5. Blend the mixture (optional) or use the spatula to mash the mixture into finer texture.

Garnish with some fried shallots and more mint. Serve with Pita bread or Greek Flat bread.