👨‍🍳 作り方

1. 1

   Prepare the eggplant: Wash and trim the ends. Slice eggplants into 1/2-inch thick rounds. You can either roast them in a preheated oven at 400°F (200°C) for 25-30 minutes until tender, or pan-fry them in oil until golden brown and tender. Drain on paper towels.

   💡 プロのコツ: Salting the eggplant slices for 30 minutes before cooking can draw out bitterness and excess moisture.
2. 2

   While eggplant cooks, prepare the onions: Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the sliced onions and fry until deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the onion-infused oil.

   💡 プロのコツ: Fry onions in batches if necessary to ensure even crisping.
3. 3

   In the same skillet (using some of the reserved onion oil), sauté the minced garlic for about 1 minute until fragrant.

4. 4

   Add the chopped tomatoes, turmeric, salt, and pepper to the skillet. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce.

   💡 プロのコツ: If the mixture seems dry, add a tablespoon or two of water.
5. 5

   Gently mash the cooked eggplant with a fork or potato masher until mostly broken down but still with some texture. Stir the mashed eggplant into the tomato-garlic mixture and cook for another 5 minutes to meld flavors.

6. 6

   Prepare the yogurt topping: In a small bowl, mix the plain yogurt with the dried mint. If using kashk, whisk it into the yogurt until well combined.

   💡 プロのコツ: Ensure yogurt is thick to prevent a watery topping.
7. 7

   To serve, spread the eggplant mixture onto a serving platter. Dollop or drizzle the mint yogurt sauce over the top. Garnish generously with the crispy fried onions.