KASHKE BADEMJAN IRANIAN EGGPLANT DASH ENJOY DAN:|

          KASHKE BADEMJAN IRANIAN EGGPLANT DISH by CHEF DAN:

Serves 4

INGREDIENTS:

3 eggplants, sliced lengthwise into 1/2-inch slices

Salt

1 tablespoon olive oil

2 onions, sliced

4 garlic cloves, minced

2 tablespoon olive oil

1/2-cup yogurt

Sea salt and freshly ground black pepper to taste

1/2-teaspoon turmeric

3 tomatoes, coarsely chopped

1/2-cup walnuts

1/2-cup water

1 tablespoon dried mint

DIRECTIONS:     (PRE-HEAT OVEN TO 325 DEGREES)

1.   Peel the eggplants.

2.   Dry eggplant with paper towels and sprinkle with salt.

3.   Rinse off.

4.   Baste eggplant with 1 tablespoon olive oil on both sides.

5.   Lie in an oven-proof dish and bake until golden brown, about 35 minutes.

6.   Set aside.

7.   In a skillet add 2 tablespoon oil over medium-high heat when sizzling.

8.   Add onion and sauté for 4-5 minute.

9.   Add garlic and turmeric and sauté 1 minute.

10.                Add water, tomatoes, eggplant, salt and pepper, and half the yogurt.

11.                Reduce heat and simmer for 10 minutes or until tomatoes and eggplant become soft.

12.                Mash the contents with a fork.

13.                Add walnuts and remaining yogurt, simmer for 2-3 minutes.

14.                In small fry-pan, fry mint in a splash of oil.

15.                Drizzle over eggplant as garnish.

ENJOY DAN:                                  BUON-APPETITE!!