The best way to cook eggplants

By Cooking With Ayeh · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Halve the eggplants lengthways and cut diagonal slits into the flesh without cutting through the skin. Optionally, salt the cut sides, let them stand 15-20 minutes, then pat dry with paper towel.
3. Drizzle the eggplants with olive oil, place them cut side down on a baking tray lined with baking paper, and bake for 45 minutes or until fully cooked.
4. Remove from the oven and scoop out all the flesh with a spoon. Set aside.
5. In a pan, sauté the onion in olive oil. Once translucent, add the garlic, then the turmeric and dried mint with 1 tablespoon of olive oil, and sauté over medium heat for a few minutes.
6. Add the eggplant flesh, vegetable stock and chopped walnuts and mix together. Simmer over low heat with the lid on for 15 minutes.
7. Stir in the kashk mixture (or sour cream or Greek yogurt) until creamy.
8. Let it cool slightly and serve in a bowl, topped with extra kashk and any optional garnish.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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