INGREDIENTS
4 tbsp
Olive Oil
4
Chinese Eggplants (See Note #1)
1
large Onion (Sliced )
4 cloves
Garlic (Minced)
1/2 tsp
Turmeric
1/2 tsp
Black Pepper
1/4 cup
Water (See Note #2)
3/4 cup
Liquid Kashk (See Note #3)
1 tbsp
Bloomed Saffron (See Note #4)
2 tbsp
Dried Mint (See Note #5)