Kashke Bademjan
Kashk Bademjoon is a Persian eggplant dip. It is made with mashed eggplants and Kashk (a special yoghurt-like dairy) and garlic and dried mint. It is usually served with bread as an appetizer.
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Servings: 4 people
Calories: 176kcal
Cost: $10
Ingredients
- 1 Kg Chinese eggplant (any other seedless eggplant is ok)
- 5 tablespoons Kashk or Greek yoghourt
- 1 cup chopped walnuts
- 1 onion
- 4 teaspoons dried grind mint
- 2 tablespoons Vegetable oil
- 1 tablespoon salt (for reducing eggplants bitterness)
- 8 cloves Garlic
Instructions
- Wash and peel the eggplants.
- Slice the eggplants
- Put eggplants in a strainer and cover them with salt.
- Wait for two hours and then wash and rinse the eggplants.
- Dry the eggplants with a clean tissue.
- Pour some oil in a pan and saute the eggplants.
- Cover the pot with a lid
- After eggplants are softened squash them with a fork.
- Dice the onions and fry them with Garlic.
- Add the Onions and Garlic to the eggplants.
- Squash all the composition.
- Add a pinch of salt and half of mint.
- Add half of Kashk.
- Mix well and cook on low heat for half an hour.
- Saute the rest of the mint with oil.
- Pout the squashed composition into a dish.
- Use walnuts, rest of Kashk, and little sliced fried onions as a topping.
Notes
Uniqop’s advice:
- Covering eggplants with salt and washing and drying them is very important to prevent a bitter taste.
- You can mix 2 tablespoons of Kashk with saffron to decorate your dish better.
- Caramelize your fried onions for a better taste.
- If you are using yogurt instead of Kashk, I don’t guarantee the feeling.
Nutrition
Calories: 176kcal