This is a recipe that’s easy to scale up if you have more guests to feed.
The kashk is available at persianbasket.com but Lotfi says you could substitute strained fat-free Greek yogurt if you prefer.
Ingredients:
2 medium Japanese eggplants (about 1/2 pound each) Enough olive oil to cover bottom of skillet 1 medium white onion, sliced 5 cloves garlic, chopped 1 tablespoon chopped mint, fresh or dried 2 teaspoons salt 1 teaspoon turmeric 1/2 cup water 1/4 cup kashk (liquid whey)
Preparation:
Peel eggplants and slice in half lengthwise.
In a large skillet, heat enough olive oil to cover the bottom of the skillet. Add eggplant and saute until the first side is golden, about 5 minutes. Turn and continue cooking until second side is golden and eggplant is soft. Remove eggplant from skillet and set aside.
Add more olive oil if needed and saute sliced onion until caramelized, about minutes. Stir in garlic and saute 1 minute. Stir in mint, salt and turmeric. Remove from heat.
In a clean skillet, combine eggplant and half the onion mixture. Add water and cook until 10-15 minutes or until you can mash the mixture to a creamy texture. Transfer it to a serving plate and top with kashk. Garnish with remaining onion mixture and serve immediately. Makes: 2 cups
Per 1/4 cup: 64 calories (percent of calories from fat, 54), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 4 grams total fat (1 gram saturated), trace carbohydrates, 487 milligrams sodium.