Kashekeh Bademjoon

1. Peel eggplants and slice length-wise to a thickness of 1 cm.

2. Add salt and pepper and fry on both sides on medium heat until golden.

3. Add half a cup of hot water to one spoon of tomato paste and mix well.

4. Add to eggplants and cook over medium heat for about 4-5 minutes.

5. Peel onions and slice thinly.

6. Fry in oil until golden.

7. Also fry dried mint in oil for a few minutes.

8. Alternatively, fresh mint can be used.

9. If so, wash and finely chop mint, then fry in oil.

10. Pour kashk evenly over eggplants, follow with onions and mint, then serve.

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Nutrient	Quantity
Total fats	0.2458 g
Protein	2.6576 g
Carbohydrates	21.588 g
Energy	92.51 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0092 g
Water	200.0845 g
Aspartic acid	0.2366 g
Calcium, Ca	52.58 mg
Lutein + zeaxanthin	8.8 g
Fiber, total dietary	3.9655 g
Carotene, beta	51.755 g
Niacin	0.4244 mg
Vitamin A, RAE	4.18 g
Arginine	0.2344 g
Riboflavin	0.0678 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	0.6836 g
Sodium, Na	12.045 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0001 g
Total lipid (fat)	0.2458 g
Manganese, Mn	0.3004 mg
Fructose	3.1598 g
Proline	0.0305 g
Fatty acids, total saturated 16:0	0.0794 g
Sucrose	2.1945 g
Choline, total	15.5375 mg
Sugars, total	9.9979 g
Serine	0.0531 g
Fatty acids, total saturated 18:0	0.0097 g
Vitamin B-6	0.2759 mg
Selenium, Se	1.3915 g
Ash	0.924 g
Fatty acids, total saturated 18:1 undifferentiated	0.0321 g
Pantothenic acid	0.2784 mg
Phenylalanine	0.0622 g
Copper, Cu	0.1059 mg
Betaine	0.242 mg
Thiamin	0.1045 mg
Methionine	0.0059 g
Iron, Fe	0.6259 mg
Carbohydrate, by difference	21.588 g
Phosphorus, P	68.365 mg
Folate, total	42.46 g
Tocopherol, gamma	0.0286 mg
Lycopene	1582.02 g
Alanine	0.0535 g
Valine	0.051 g
Fatty acids, total saturated 18:2 undifferentiated	0.037 g
Glycine	0.0602 g
Carotene, alpha	1.595 g
Glucose (dextrose)	4.6502 g
Fatty acids, total saturated 14:0	0.0089 g
Zinc, Zn	0.4086 mg
Isoleucine	0.0357 g
Maltose	0.0154 g
Fatty acids, total polyunsaturated	0.0462 g
Leucine	0.0618 g
Tocotrienol, alpha	0.088 mg
Vitamin A, IU	88.275 IU
Folate, DFE	42.46 g
Tryptophan	0.0325 g
Vitamin C, total ascorbic acid	17.4845 mg
Phytosterols	33 mg
Starch	0.0121 g
Tyrosine	0.0344 g
Vitamin K (phylloquinone)	1.507 g
Fatty acids, total saturated	0.0979 g
Histidine	0.0347 g
Fatty acids, total monounsaturated	0.0323 g
Threonine	0.0535 g
Folate, food	42.46 g
Vitamin E (alpha-tocopherol)	0.2805 mg
Magnesium, Mg	24.31 mg
Lysine	0.0932 g
Potassium, K	376.97 mg
Cystine	0.0113 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Onion	2	88	20.548	0.22
black pepper	0	0	0	0
Tomato paste	1 teaspoon	4.51	1.04	0.0258
eggplant	6	0	0	0
Cooking Oil	0	0	0	0
mint	2 teaspoons	0	0	0
kashk	1 glass	0	0	0