Smoky, savory, and creamy eggplant dish traditionally made by mixing grilled eggplants, fried onions and garlic, Kashk (yogurt whey), and dried mint. Kashke Bademjan is one of the irresistibly delicious traditional Iranian foods, which is nowadays cooked with various methods and even is a staple of Persian gatherings and dinner tables.
INGREDIENTS
- 5 eggplants
- 1 large onion
- ½ cup kashk(type of yogurt whey)
- 2 cloves of garlic
- 3 tablespoon dried mint
- Oil
- Salt and pepper
- Walnuts
INSTRUCTIONS
Step 1
Wash and peel the eggplants and cut them into two halves lengthwise.
Step 2
Rinse the peeled eggplant. To reduce the bitterness of eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Pat them dry with a kitchen towel.
Step 3
Pour some oil into the pan and let it warm up. Fry eggplant on both sides until golden brown. Put fried eggplants on a paper towel to remove excess oil as much as possible. You can freeze the fried eggplant and use it whenever you want to make Kashke Bademjan, Gheimeh Bademjan, or other delicious Persian Foods.
Step 4
Saute dried mints with some oil. Set it aside.
Step 5
Dice onion and saute in some oil until golden and soft. Add turmeric and mix well. Add the grated garlic and stir for another minute.
Step 6
Gently break up the eggplants with a wooden spoon. Add eggplants to a mixture of onions and garlic with gentle heat. Stir to combine. Add salt and pepper. Stir in a tablespoon of dried mint and chopped walnuts.
Step 7
Mix Kashk with 1/4 cup of hot water, add it to eggplants, and stir occasionally until all of the liquid has evaporated.
Step 8
Serve Kashk Bademjan on a plate and top it with caramelized onion, sauteed dried mint, extra Kashk, and walnuts. You can prepare some sauteed minced meat and serve it with Kashke Bademjan and bread.
