Kashke Bademjan – Persian Eggplant Dip

A spoonful of the traditional Iranian dish, Kashke Bademjan, filled with a mixture of grilled eggplant, kashk, garlic, and onion, topped with sautéed tomatoes and fried mint leaves
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Cuisine:
Courses:
Servings: 6
Ingredients
  • 3 Medium Sized Aubergines (Roasted and peeled)
  • 1 Medium golden onion chopped finely
  • 5 clove Crushed Garlic
  • Pinch of Turmeric
  • 2 tbsp Dried Mint leaves fried in olive oil
  • 2 tbsp Kashk (Dried yoghurt found at Persian stores)
  • 5 tbsp Ghee
Instructions
  1. 1

    Preheat the oven to 200C and line a baking sheet with parchment paper. Stab the eggplant all over (8-10 times) and place the eggplants, on the prepared baking sheet and bake for about 30 minutes until softened and the skin can be easily removed.

  2. 2

    Once cooled, peel off the skin and pound it in a flat based dish with a masher for 3-5 minutes to break down the baked aubergine as much as possible.

  3. 3
    Fry the onions in ghee with turmeric and pepper until caramelised.
  4. 4
    Add the garlic and fry for a few more minutes until golden. Add the pounded aubergine, pound some more in the frying pan along with the other ingredients to make sure there are no lumps and everything is well combined.
  5. 5
    Combine the dried kashk with hot water until it is smooth and runny like a salad dressing and pour that into the pan to cook with the aubergine. (This recipe doesn't need salt as Kashk has high salt content.
  6. 6
    Allow everything to fry well for about 3o minutes, ensure there is enough ghee in the pan and add more if needed.
  7. 7
    Fry dried mint in ghee for a few minutes until dark green and garnish your kashke bademjan with lots of fried mint. Extra optional garnishing includes chopped walnuts when serving.
Read it online: https://peanutswirls.com/recipe/kashke-bademjan-persian-eggplant-dip/