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Wednesday, January 6, 2010

Persian Eggplant Spread - Kashk-E-Bademjan



Taste (out of 5)

Difficulty 3 (out of 5)


- 2 large eggplants (260 cal)

- 4 tbsp olive oil (480 cal)

- 1 medium onion, chopped fine (60 cal)

- 4-5 garlic cloves, chopped fine (20 cal)

- 1/2 cup sour cream (250 cal)

- dried mint

- salt and pepper

Total 1070 cal, 4 servings, 270 cal/serving


1. Preheat oven to 325 degrees.

2. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.

3. Slice the two eggplants thin lengthwise into 5 or 6 pieces each.

4. Baste in 2 tbsp olive oil on both sides.

5. Lay these in an oven proof dish. Cook until golden brown.

6. Chop the onion and garlic cloves, and fry in a pan with 1 tbsp olive oil.

7. Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan. 8. Add sour cream, simmer for fifteen minutes. Place in serving dish. 9. In a smaller pan, fry the mint in 1 tbsp oil. Drizzle or spoon over the eggplant as garnish.

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