Grilled Eggplant Salad with Sun-Dried Yogurt, Dates & Mint Fries

Kashk-e bademjan

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 3 medium eggplants or 6 Chinese or 10 Italian eggplants

Method

  1. Peel the eggplants and cut them first into four lengthwise slices and then into halves (4-by-2-inch slices). To remove any bitterness, soak the eggplants in a large container of cold water with 2 tablespoons salt. Let stand for 20 minutes. Rinse with cold water and blot dry.