Prep time: 10 min Cook time: 30 min Total time: 40 min 4 Serving
Maybe it is a appetizer but I always serve it as a main dish.
dried mint: 2 tablespoons
kashk: 1 cup
cooking oil: 1/2 cup
black pepper: pinch
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides until golden. Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve.