Ingredients (4 servings)

  • 6 small eggplants
  • one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
  • one spoon tomato paste
  • 2 medium onions
  • 2 spoons (or 200 grams of fresh mint) dried mint
  • cooking oil
  • salt
  • black pepper



Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes.

Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants; follow with onions and mint, then serve.