Preparing Eggplants

Salting

In a pan, sauté onion in olive oil, and once translucent
add diced cloves of garlic. Add turmeric, and dried
mint with a tablespoon of olive oil and sauté over
medium heat for a few minutes before adding eggplants. Cook until it resembles a mash.

* This step is only if eggplants are to be fried or roasted with oil. Don’t salt if grilling eggplants.

Grilling

Wash eggplants and grill until they can be pierced with a
fork – on the grill turn them to ensure all sides are
getting equal heat

Frying

Slice eggplants, salt and allow to sweat
in a colander for about 30 minutes to 1 hr. Then drain and pat dry before frying in hot oil.

Roasting

Following salting, brush each slice with oil or
spray with oil. Bake/roast in the oven on cookie sheets until
golden.

Kashke-bademjan

1. In a pan, sauté onion in olive oil, and once translucent add diced
   cloves of garlic. Add turmeric, and dried mint with a tablespoon
   of olive oil and sauté over medium heat for a few minutes
2. Add eggplants
3. Once most of the liquid has been absorbed, the eggplant will
   resemble a mash. Now add the kashk (or sour cream or Greek
   yogurt).
4. Stir through and serve with fresh flat bread or Pita
   chips.

Mirza Ghasemi

1. In a pan, sauté onion in olive oil, and once translucent add diced
   cloves of garlic.
2. Add turmeric, and tomatoes paste then followed
   by crushed tomatoes sauté over medium heat for a few minutes.
3. Add smashed grilled/smoked eggplants (no peel) and mix – add a
   little boiling water if the mix is too dry.
4. Once most of the liquid has been absorbed, the eggplant will
   resemble a mash. Break an egg yolk or two and mix in. Egg yolk
   is optional.