Recipe : Kashk-e Bademjan | Persian eggplant dip

Ingredients : 3 medium eggplants1 small onion1 tablespoon tomato paste2 teaspoons keshk (cream of whey, you can find it in Iranian markets)1 teaspoon dried mintsalt, olive oil Peel the eggplants, cut them lengthwise in 8-10 strips, then salt them heavily…





