Based on eggplant and a whey (kashk), which can be found in specialty stores, this dip is minty, smooth, and brings excitement to the palate! If you cannot find Kashk around you, you may substitute for yogurt and the result is somewhat similar.
6 small eggplants
1 cup kashk
1 tbsp tomato paste
2 medium onions
2 tbsp dried mint or 200g fresh mintSalt and pepper
1. Peel and slice eggplants lengthwise to 1cm thickness, add salt and pepper and fry in oil on both sides until eggplant softens.
2. Mix tomato paste with 1 cup hot water, add eggplants and cook on medium heat for 4-5mins. Remove from heat.3. Fry onion and mint separately, add to eggplant, along with kashk.