Haleem Bademjoon with Vegan Kashk (Lentils and Eggplant with Vegan Whey)

Simple ingredients, incredible taste! This is one of my favorite Persian dishes and is very easy to veganize.

1 Cup Lentils
2 Cups Water
3 Cloves Garlic, peeled + 1 large clove garlic, chopped
2 Large Eggplants, peeled and sliced into rounds
Vegetable Oil as needed
1 Onion, diced
1 Large Shallot, chopped (optional)
1 Tablespoon Dried Mint
1 Pinch Saffron + 1 Tablespoon Hot Water
1/3 Cup Vegan Sour Cream
1.5 Tablespoons Lemon Juice
Salt and Pepper

Slice peeled eggplants into thin rounds (about 1/4 inch thick). Salt eggplant rounds and place in strainer to release the water. Do this as much as in advance as possible, up to one day or at least 20 minutes.

Dry eggplant well by squeezing water out of them with paper towels. Sauté on medium heat with vegetable oil until eggplant is soft and has brownish color.

Combine lentils, water, and three cloves of garlic in a large pot. Put on medium heat to cook until lentils are tender and easily mashed. When fully cooked, mash lentils and garlic into a paste (adding hot water to soften as necessary).

Sauté and caramelize diced onions until they are soft and achieve deep brown color. Set aside.

Sauté garlic, shallots (optional), and mint (add at the last minute) until soft and brown.

Combine eggplant with lentils and mix/mash well. Add half of the sautéed onion mixture. Add salt and pepper to taste.

Mix vegan sour cream with lemon juice to make vegan "kashk". Serve lentils and eggplant mixture with "kashk", rest of the sautéed onions, and garlic/mint mixture. Mix saffron with water to add on top of the kashk for color.

Serve warm or cold with pita bread.