Kashke Bademjan or Persian Eggplant dip is made with basic ingredients like fried or roasted eggplants, garlic, onion, dried mint, and fermented whey (Kashk).
INGREDIENTS
· 4 Chinese or small globe eggplants
· 2 tbsp dried mint
· 3 tbsp liquid Kashk
· 2–3 cloves garlic minced
· 1 large onion diced or thinly sliced
· 1/2 tsp salt
· 1/2 tsp turmeric
· 1/2 tsp black pepper
· 3 tbsp walnuts crushed
· 6 tbsp vegetable oil
INSTRUCTIONS
1. Peel the eggplants and slice them lengthwise. Sprinkle eggplant slices with salt on all sides, layer in a colander, and let them sit for about 15–30 minutes. Then pat dry with a kitchen towel. Heat the oil in a large skillet and sauté the eggplants on both sides until well brown, fully cooked, and softened. You can place them on the paper towels in the bowl to drain the excess oil.
2. Transfer the eggplants to a bowl and break them into smaller pieces using a fork or wooden spoon. Also, you can mash sauteed eggplants with an immersion blender or a food processor.
3. Saute diced or thinly sliced onion in oil on medium-high heat until golden and translucent.
4. Add salt, turmeric, black pepper, and minced garlic. Continue to saute for another 2–3 minutes.
5. Add eggplants and saute well for a couple of minutes.
6. Meanwhile, heat a little oil in a small frying pan and add the dried mint. Do keep an eye on it as it can burn quite easily. Saute for 30 seconds, until fragrant, and remove from heat.
7. Dilute Kashk with 1/2 cup hot water. Add diluted Kashk, crushed walnuts, and sauteed dried mint to the eggplant mixture and stir well. Cover and cook for about 10–15 minutes or until the liquid has evaporated.
8. Serve Kashke Bademjan with extra sauteed dried mint, caramelized onion, and crushed walnuts.
Reference: Cookingwithsamira
