Serves 1
Directions
- 1Salt the bademjan and let it sit for 20 minutes to draw out moisture and bitterness.
- 2Roast the bademjan with plenty of oil until golden and sweet.
- 3Chop a bunch of onions and caramelize them until they shrink down considerably, adding a sweet and savory backbone to the dip.
- 4Add garlic, chopped walnuts, dried mint, and turmeric to the caramelized onions.
- 5Combine the roasted eggplant with the onion mixture and mash it together.
- 6Add kashk (or the vegan cashew, salt, and lemon juice version) to the mixture.
- 7Make mint oil by frying dried mint in oil for just a minute.
Ingredients
- Bademjan
- salt
- oil
- onions
- garlic
- chopped walnuts
- dried mint
- turmeric
- Kashk (fermented liquid whey)
- cashew (for vegan kashk)
- lemon juice (for vegan kashk)
- dried mint (for mint oil)
- oil (for mint oil)
Tips
- For a vegan version of kashk, blend soaked cashews with lemon and salt to achieve a creamy, sour, and salty flavor profile.
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