1 Tbs. dried mint leaves
1/4-cup olive oil
4 large eggplants
olive oil
salt and pepper to taste
2 Tbs. Kashk, a Persian whey product
Instructions:
Make mint oil by adding dried mint leaves to olive oil and simmering on medium to low heat for 20 minutes.
Peel eggplants, cut into large cubes and salt heavily. Place cubes in a bowl, covered, outside in the sun until they give off their liquid, about an hour.
Drain cubes and squeeze them between paper towels to get rid of any further excess liquid.
Coat cubes with olive oil and grill. Once they're well cooked, take off grill, add Kashk and mash together in a bowl.
