Eggplant Lavash Roll

Name: Eggplant Lavash Roll (Loghmeh-ye kashk-e bademjan)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes: 20 pieces
Cuisine: Iranian
Ingredients: 2 large onions, peeled and sliced; ½ teaspoon freshly ground pepper; 10 cloves of garlic, peeled and sliced; ½ teaspoon salt; 1 cup shelled walnuts, toasted; 4 Chinese eggplants, thinly sliced lengthwise; 3 lavash bread loaves, cut into twenty 2-by-3-inch strips (store the bread in a plastic bag to keep it soft for wrapping); 2 tablespoons vegetable oil; 1 cup sun-dried yogurt (kashk); 3 tablespoons vegetable oil; ½ cup plain yogurt; 20 long strands of garlic chives soaked in warm water for 15 minutes, drained and blotted dry; 2 cups fresh mint leaves

Loghmeh-ye kashk-e bademjan

Preparation info

Makes:
20 pieces

Difficulty
Medium
Ready in
45 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

Filling for Lavash roll

3 tablespoons vegetable oil
2 large onions, peeled and sliced
10 cl

Asia
Iran
Starter
Vegetarian

Method

In a deep skillet, heat the oil over medium heat, add the onion and garlic, and stir-fry for 10 minutes. Pulse with the remaining filling ingredients in a food processor, until you have a grainy paste.
Preheat the oven to 500°F. Arrange the eggplant slice