1 Eggplant (next time I'll try this recipe with Japanese Eggplant, I found this one had too many seeds)
1 onion (chopped)
2 garlic cloves (crushed)
1/2 cup Sour Cream or Kashk
4 Tbsp Extra Virgin Olive Oil
2 tsp Salt
1/4 tsp Black Pepper
And the meal...Garlic Prawn Recipe coming soon!
My Verdict: Praiseworthy. I am absolutely addicted to eggplant dip from
Zeitoon. There was a time I ate Persian food every week and this was a must! I googled and found a
recipe and decided to try it. I'm so pleased with the results, definitely time consuming for this meal but was well worth the wait!
Instructions:
Peel and cut eggplant into 1" rounds. On wire rack with paper towels, lay eggplant on and salt both sides. Add another layer of paper towels and top with something heavy ( I placed 3 cookbooks). Leave on for 1 hr, this will help expel the excess liquid.
Preheat oven at 400 F bake eggplant for 20 minutes. Flip and continue baking for another 15 minutes. Remove from oven to cool.
During this time chop onions and garlic. In a pan on medium heat add 1 Tbsp of EVOO, add onions and sauté until soft. Lower heat to low and caramelize, mine took about 28 minutes. Add the garlic in the last 2 mins. Set aside 1 Tbsp of onions for garnish.
In a bowl add the eggplant and onion garlic mixture and mash with a fork. Add the sour cream and pepper to combine. You can transfer to a serving dish, but I kept mine in the same bowl(less dishes to wash yay! lol) Add the onions from earlier as garnish.
Here's another
recipe that's quicker...
Readers if you try this recipe I'd love to see your creations! tag #passorpraiseblogbakes
* update round 2 with lots of butter on the garlic prawns
