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Kashke Bademjan کشک بادمجان
3 serving
Also known as
'Eggplant and Walnut Dip'.
A Persian appetizer of kashk and eggplant.
Ingredients
Instructions
Instructions
7 minutes
1.
1.
Heat 4 Tbsp. oil in a medium pan over high heat. Arrange eggplant in a single layer in the skillet. Cover and fry until golden brown.
7 minutes
2.
2.
Flip eggplants, cover, and fry until other side is golden.
10 minutes
3.
3.
Meanwhile, in a separate skillet, heat remaining oil over medium heat. Fry onion until golden brown.
15 minutes
4.
4.
Add garlic, water, salt, cayenne, and black pepper to pan with eggplant. Cover and cook over low until eggplant is very tender and all water is cooked off. Turn off heat and mash mixture into small pieces.
5.
Add onion mixture, mint, walnuts, and yogurt to eggplant mixture, stirring well to incorporate.
6.
Serve warm or at room temperature.
Made with home-strained, home-made yogurt and added an additional 1tsp. of salt (total 2 tsp.). This was much better after resting overnight, but could still use a touch more salt. Very good.