2 eggplants
1 bulb garlic, peeled
2 tablespoons butter
1/8 cup dried mint
1 cup kaushk (dried whey)*
Peel the eggplants and slice lengthwise into 4 pieces each. Fry them on both sides until they are golden brown. Finely mince the fried eggplant and put aside.
Mash the garlic with a mortar and pestle and then sauté it in the butter with the dried mint for about 6 to 7 minutes. Lower the fire and add the minced eggplant and the kaushk. Stir it all together for about 2 to 3 minutes, then remove from the fire. Spoon it onto a small serving platter. To decorate -- add 1 tablespoon water to 1 tablespoon kaushk, mix well and pour this over the top in whatever design you wish. Sprinkle dried mint over the kaushk.
*NOTE: If you buy kaushk as a dried powder, mix it with enough water so that it has the consistency of thick cream. Let sit in the refrigerator overnight, then use.
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