Iranian Eggplant Dish - Kashk-E-Bademjan - cooking recipe

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

Preparation

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.