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4 Serves
89 Mins
Peel and slice the eggplant into thick rounds, then sprinkle with salt and let them sit for 20 minutes to draw out moisture before patting dry.
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IndianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
1425 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat olive oil in a large skillet and fry the eggplant slices until golden brown and tender on both sides.
In a separate pan, sauté chopped onions and minced garlic until translucent and fragrant.
Mash the fried eggplant in a bowl, then combine with the sautéed onion and garlic mixture.
Stir in the kashk and season with salt, pepper, and a pinch of dried mint, cooking over low heat for 9 minutes to meld the flavors.
37
g10
g61
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Algerian23
g24
g37
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Greek