Kashke Bademjan (Persian Eggplant Dip)

Ingredients

• olive oil
• eggplant
• large yellow onion
• garlic cloves
• dried mint
• turmeric powder
• water
• saffron Bloomed
• kashk or yogurt
• walnuts
• salt
• pepper
• 1/4 cup olive oil
• 2 large eggplant or 4 smaller chinese eggplant peeled and thinly sliced vertically
• 1 large yellow onion thinly sliced
• 4 garlic cloves minced
• 2 tablespoons dried mint
• 1/4 teaspoon turmeric powder
• 1/4 cup water
• 1/2 tablespoon saffron bloomed, optional
• 1/2 cup kashk or yogurt depending on your preference, and more for serving
• chopped walnuts unchecked▢ top with, optional
• salt
• pepper

Nutrition

• Calories : 350 calories
• Carbohydrate : 27 grams
• Fat : 27 grams
• Fiber : 12 grams
• Protein : 6 grams
• SaturatedFat : 3.5 grams
• Sodium : 400 milligrams
• Sugar : 7 grams