By Intro
I got this recipe from a Persian friend of mine. (Feel free to dig in with pitta bread or crackers, too.) I suggest you have this as a dip with other dishes. The great spin on this dish is the ‘takar’ style topping, which realIy brings it alive. Great vegetarian recipe and I like it with hummus, salad, halloumi etc.
What you need
- Coconut oil
- 2 large aubergines
- 3/5 cloves of garlic
- Tsp turmeric
- Salt & pepper (pinch of each)
- Fresh or dried mint
- Kashk (bought from Persian shops or large Asian supermarkets might have it) use about 1 cup
- Walnuts (optional)
How to do it
- Place whole aubergines in an oven at 200 degrees and cook for about 30mins, making sure you have pierced them with a knife (just like you would when cooking a jacket potato).
- When cooked remove and let cool.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry sliced onion, stirring frequently, until deep golden-brown, 10 to 15 minutes add garlic and turmeric and 1/4 tsp each of salt and pepper, stirring occasionally, until golden-brown.
- Peel aubergine and squeeze out the water from the aubergine (this will take away any bitterness). Chop and add to frying pan, stirring occasionally, stir in mint and kasht and remove from heat.
- Put the aubergine in food processor and blitz until smooth. Bring to room temperature, then top with kashk and walnuts.
