Kashke Bademjan (Persian Eggplant Dip)

Method10 steps · about 55 min

1. 1

   Step 1: Peel the eggplants and cut each into 4-5 thin pieces.

   Uses 2 Globe eggplants (See Notes)

2. 2

   Step 2: Heat 2 tbsp of the 4 tbsp dip oil. Sear prepared eggplant pieces about 2–3 minutes per side per batch until golden, without cooking through. Remove and reserve.

   Sear each eggplant batch 2–3 minutes per side · 6 minUses Peeled eggplant cut into 4–5 thin pieces each · First 2 tbsp olive oil from 4 tbsp dip supply

3. 3

   Step 3: Pour the remaining 2 tablespoons of olive oil into the same pan and saute the onion (1) until golden brown and soft.

   Uses Remaining 2 tbsp olive oil from 4 tbsp dip supply · 1 large Onion (Sliced )

4. 4

   Step 4: Add in the garlic (4 cloves) followed by the dried mint (1 tbsp), turmeric (1/2 tsp), salt (1/2 tsp) and black pepper (1/2 tsp).

   Uses Golden sautéed onion with remaining dip oil · 4 cloves Garlic (Minced) · 1 tbsp Dried Mint · 1/2 tsp Turmeric · 1/2 tsp Salt · 1/2 tsp Black Pepper

5. 5

   Step 5: Add in the browned eggplants and the water (1/3 cup). Cover and cook for 20-30 minutes until the eggplants are cooked through.

   Simmer eggplant · 30 minUses Garlic, mint and spice onion base · Reserved browned partly cooked eggplant · 1/3 cup Water

6. 6

   Step 6: Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher.

   Uses Fully cooked tender eggplant and onion base

7. 7

   Step 7: Add the kashk (¾ cup) to the eggplant mixture and stir well. Turn the heat on to medium and cook for another 10 minutes.

   Cook with kashk · 10 minUses Mashed cooked eggplant and onion · ¾ cup ready liquid kashk for dip

8. 8

   Step 8: Heat the olive oil (2 tbsp) in a pan over medium heat. Add in the dried mint (2 tbsp) and saute for 2 minutes. Stir constantly and keep an eye because it would burn fast.

   Fry topping mint carefully · 2 minUses 2 tbsp Olive oil · 2 tbsp Dried Mint

9. 9

   Step 9: Add in the turmeric (½ tsp) and saute for one more minute.

   Fry topping turmeric briefly · 1 minUses Fried topping mint and its olive oil · ½ tsp turmeric for topping

10. 10

    Step 10: Top kashke (2 tbsp) bademjan with more kashk (yogurt whey), walnuts (1/3 cup) and seared dried mint.

    Uses Cooked kashk and eggplant dip · Prepared fried mint and turmeric topping · 2 tbsp ready liquid kashk for finishing · 1/3 cup walnuts