Eggplant and Kashk Dip

Kashk-o bademjan-e kubideh

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in

By Najmieh Batmanglij

Published 2011

  • About

Ingredients

  • 3 pounds (1.35 kg) large eggplants
  • ¼ cup (60

Method

  1. To cook the eggplant: Preheat the oven to 400°F (200°C). Rinse the eggplants and prick them in several places with a fork (to prevent bursting). Place the eggplants on a racked, rimmed baking sheet and