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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 2 large eggplants
- salt
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 2 tablespoons olive oil
- 4 -5 garlic cloves, chopped fine
- 1/2 cup sour cream
- 1 tablespoon olive oil
- dried mint
- salt and pepper
Method
- Preheat oven to 325 degrees.
- Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
- Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
- Baste in olive oil on both sides.
- Lay these in an oven proof dish. Cook until golden brown.
- Chop the onion and garlic cloves, and fry in a pan with olive oil.
- Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
- Add sour cream, simmer for fifteen minutes. Place in serving dish.
- In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.
