Kashke Bademjan
Serves 1
Directions
- 1Give the eggplants a quick rinse, cut off the crowns and peel them.
- 2Cut the eggplants in half.
- 3Arrange the eggplant upright in a colander bowl, sprinkle generously with salt and rub it in.
- 4Let the salted eggplant sit for 20 to 30 minutes until they sweat.
- 5Rinse the eggplants to wash off the salt and moisture, then dry them up again.
- 6Fry the eggplants on medium-high heat until both sides are golden brown.
- 7Remove the fried eggplants and place them on paper towels; lightly press with more paper towel to remove excess oil.
- 8Add boiling water to the kashk in a small pot, bring to a boil, and cook for 10 minutes, stirring consistently.
- 9Add olive oil (or neutral oil) and 3 tablespoons of dried mint to a pan and cook on low heat for a few minutes until hot and fragrant.
- 10In the same pan used for eggplants, add thinly sliced onions and sauté until very caramelized, then add minced garlic and cook for a few more minutes.
- 11Set aside 1 to 2 tablespoons of the caramelized onions for garnish.
- 12To the remaining onions, add 1 tablespoon of dried mint, 1 teaspoon of turmeric, a small pinch of salt, and a few tablespoons of the prepared kashk.
- 13Place the eggplants back into the pan, add a few tablespoons of hot water, cover, and cook for 10 minutes.
- 14Remove from heat and give the mixture a rough mash.
- 15To serve, place in a bowl, top with heated kashk, the saved caramelized onions, and fried mint.
Ingredients
- 6 mini eggplants
- 2 large onions
- 4 cloves garlic
- 4 tbsp dried mint
- 1 tsp turmeric
- 0.25 tsp salt, or to taste
- 0.25 cup boiling water
- 0.75 cup kashk
- Vegetable oil for frying
Equipment
colander bowlpaper towelspansmall potbaking sheet (optional)
Tips
- Let the salted eggplant sit for 20-30 minutes to release bitterness and excess moisture.
- Rinse and dry eggplants after salting to remove salt and moisture.
- If using less oil, eggplants can be roasted in the oven at 380F for 30 minutes, flipping halfway.
- Fry eggplants on medium-high heat to achieve a golden color and prevent them from absorbing too much oil.
- Boil kashk with water for 10 minutes, stirring consistently to prevent sticking.
- Save 1-2 tablespoons of caramelized onions for garnish.
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