Kashk Bademjan

1 hours and 15 minutes

How many people?

By people

We have guests

100 g

34 g

Cooking Instructions

Peel 100 g Eggplant and cut into large chunks.

Fry in hot oil until golden, then drain.

Dice 34 g Onion and sauté in the same oil.

Add the fried eggplant and mix.

Mash with a wooden spoon until well combined.

Add {KASHK} and stir.

Reduce heat and cook for 5–10 minutes.

Garnish with dried mint and fried onion.

Nutri-Score C

39 kcal

Protein 1.4 g

Unsaturated Fat (Good) 0.1 g

Saturated Fat 0.1 g

Trans Fat (Bad) 0.0 g

Carbohydrates 9.2 g

Sugar 4.9 g