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Kashke Bademjan

11m
Serves 1
facebook.com

Kashke Bademjan

facebook.com
11m
Serves 1

Directions

  1. 1Peel and slice each eggplant in half, salt them and let them sit for 20 minutes to draw out moisture and bitterness.
  2. 2After 20 minutes, blot off the moisture, cover in oil, and roast at 400°F for 1 hour.
  3. 3Thinly slice the onions and grate the garlic.
  4. 4Chop the walnuts into small chunks.
  5. 5Sauté the onions with lots of olive oil and a pinch of salt over medium-high heat.
  6. 6Add the garlic when the onions start to color.
  7. 7When caramelized, turn the heat to medium and add walnuts, turmeric, and dried mint. Let it cook for a few more minutes.
  8. 8When the eggplant is soft and roasty, add it to the pan.
  9. 9Mash everything up.
  10. 10Add Kashk or liquid whey (or substitute with sour cream or Greek yogurt).
  11. 11Let that go for another 2 minutes.
  12. 12Plate it up with some extra Kashk, fried dried mint, and walnuts.
  13. 13Serve with Sangak bread or crackers.

Ingredients

  • 4 eggplants
  • 1 pinch salt
  • 1 lots oil
  • 2 onions
  • 7 garlic cloves
  • 1 handful walnuts
  • 0.5 tsp turmeric
  • 2 tbsp dried mint
  • 3 tbsp Kashk

Equipment

knifecutting boardbaking sheetpaper towelsovenfrying panspatulagrater

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