bademjan

1. cut aubergine eggplant in 1.5 inch chunks. microwave with frozen onion. i microwaved for 3 minutes, flipped the eggplants over and microwaved for 3.5 minutes more. i can't remember if i microwaved it more after that. basically the eggplant gets really soft.

2. food process eggplant and 1/3 cup walnut/pecan.

3. heat 1 Tbsp oil in pan. saute 3 clove garlic MINCED for 2 minutes. 

4. add eggplant nut mixture. add 1 Tbsp dry mint, 1 tsp salt (i used seasoned salt) and 1/4 tsp turmeric. 

5. mix and cook for 10 minutes.

6. mix in 1/4 cup sour cream. serve with crackers or afghan bread.