3 medium Italian eggplantspeeled
4 tbsp Vegetable Oil
2 large garlic cloveminced
½ cup Water
⅓-1/2 tsp Kosher Salt
⅛ tsp fresh grounded black pepper
⅓ cup walnutsgrinded
1 large yellow onionor white onion, peeled and diced medium
3 tbsp Vegetable Oil
2 tsp mint leavescrushed dried
1 tbsp bloomed saffron
¾ cup Kashkfermented yogurt bought from middle eastern stores or substitute with sour cream or Greek yogurt
a few fresh dill leavesadd a nice touch as garnish (optional)
Kashk-e-Bademjan is an Iranian eggplant dip and appetizer that is the star of any table.
With it’s smoky grilled eggplant aroma, tangy and creamy Persian whey sauce, and crispy sautéed mints on top, it deserves center attention on any Iranian spread.
Food temperament: Kashke-Bademjan, like many Iranian dishes, is cleverly balanced in its ingredients and is considered to be a neutral dish.
Based on ancient Iranian medicinal practices, each food has either a cold or a warm character. When cold and warm ingredients are combined together, the result is a neutral dish that is in balance with the body. Kashke-Bademjan is one of those dishes that is good for both groups.
How to Make Kashsh-e-Bademjan:
- Cut the peeled eggplants in half, lengthwise.
- Over medium high heat, put 4 tbsp vegetable oil in a nonstick skillet. Lay the eggplant in the skillet, cover and fry until golden brown on one side. Flip the eggplant over, and cook until the eggplant can easily be poked with a fork. Eggplant can burn quite quickly, so check for when they turn golden brown.
- In another skillet, heat 3 tbsp olive oil over medium heat and fry the diced onion until golden brown.
- Add the minced garlic, water, kosher salt, and freshly ground black pepper to the fried eggplant. Cover and cook over low heat until the eggplant is very tender and all the water has cooked off. Then mash the eggplant into small pieces.
- Once the fried onions are golden brown, remove from the heat and add 2 tsp crushed dried mint. Stir for 30 seconds to combine and set aside for the garnish.
- Add the walnuts and bloomed saffron to the mashed eggplant. Give it a good stir to blend well.
- Transfer the eggplant mixture to the serving bowl. Sprinkle the top with the reserved fried onion and mint mixture. Put your Kashk on the top and garnish with dill and crushed walnut as desired.
- Serve warm or at room temperature with toasted flat or lavash bread.