Persian Eggplant Dip from We Are La Cocina by Aisan Hoss and Mehdi Parnia

Name: Persian Eggplant Dip from We Are La Cocina by Aisan Hoss and Mehdi Parnia
Ingredients: ⅓ cup [80 ml] kashk (whey) (if you cannot find or make whey, you can use buttermilk); Chopped walnuts (optional); Pita, vegetables, or chips, for serving; 3 tablespoons olive oil; 1 small onion, sliced thin; 3 garlic cloves, finely chopped; 1 teaspoon ground turmeric; ¼ teaspoon saffron; 2 tablespoons fresh mint leaves; ⅓ cup [80 ml] vegetable stock or water; Salt; freshly ground black pepper; 2 medium eggplants, peeled and sliced ½ inch [2 cm] thick

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This is a nostalgic Persian dish that all émigrés have memories of. Aisan and I eat it often. We serve it different ways—sometimes as an appetizer and sometimes as a full (but light) meal. It’s...

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Ingredients

⅓ cup [80 ml] kashk (whey) (if you cannot find or make whey, you can use buttermilk)
Chopped walnuts (optional)
Pita, vegetables, or chips, for serving
3 tablespoons olive oil
1 small onion, sliced thin
3 garlic cloves, finely chopped
1 teaspoon ground turmeric
¼ teaspoon saffron
2 tablespoons fresh mint leaves
⅓ cup [80 ml] vegetable stock or water
Salt
freshly ground black pepper
2 medium eggplants, peeled and sliced ½ inch [2 cm] thick