This traditional Persian dish is one of the best eggplant recipes!
Ingredients:
2 big eggplants
1 big onion
4-6 garlic cloves
2 tsp dried mint
1 tsp turmeric powder
½ cup soaked raw cashews
Olive oil as needed
Salt and pepper to taste
Instructions:
1- Peel, slice, and chop (in 4 pieces) the eggplants. Salt the eggplant and let them sit for 15-20 minutes to allow them to sweat (it helps to lessen the bitterness).
2- Meanwhile, thinly slice the onion, sauté in oil until translucent and somewhat golden, add the garlic, sauté for a few more minutes. Lastly, add the mint and turmeric and cook for another minute. Set aside on a plate.
3- Cook the eggplants on medium in the same pan with some oil for about 5 minutes, then close the pan lid and let it cook for another 10 minutes (check on it every couple of minutes and stir). When the eggplant is soft, break it down. Now add ¾ of the caramelized onions and stir.
4- Make the cashew cream by blending the soaked raw cashews with ¾ cup of water and ½ tsp salt in a high-speed blender. Add ¾ of the cashew cream to the eggplant and stir.
5- Serve this masterpiece with any flatbread, garnish with cashew cream, caramelized onion, and mint!
