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Kashk-e-Bademjan
A flavorful and creamy appetizer or side dish made from roasted or fried eggplant, mashed and mixed with kashk (a fermented whey product), garlic, and mint. It's often garnished with fried onions and walnuts.
ð§ ææ
- 2 large Eggplant(about 1.5 lbs total, peeled and sliced or cubed)
- 1/2 cup Kashk(can be found in Middle Eastern markets, or substituted with plain yogurt mixed with a little lemon juice and salt if unavailable)
- 4 cloves Garlic(minced)
- 2 tbsp Dried mint
- 1 medium Onion(thinly sliced for garnish)
- 1/4 cup Walnuts(chopped, for garnish (optional))
- 1/4 cup Vegetable oil(for frying eggplant and onions)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Salt the eggplant slices and let them sit for 20-30 minutes to draw out moisture, then pat them dry.
- 2
Fry the eggplant slices in hot oil until golden brown and tender on both sides. Drain on paper towels.
- 3
Alternatively, roast the eggplant at 400°F (200°C) until tender and slightly charred, then scoop out the flesh.
ð¡ ããã®ã³ã: Roasting can be a healthier option and imparts a smoky flavor. - 4
In a pan, sauté the minced garlic in a little oil until fragrant. Add the dried mint and sauté for another minute.
- 5
Mash the fried or roasted eggplant flesh with a fork or potato masher. Add the sautéed garlic and mint mixture, and the kashk. Mix well until combined and creamy.
- 6
Season with salt and pepper to taste. If the mixture is too thick, add a tablespoon or two of water or oil to reach desired consistency.
ð¡ ããã®ã³ã: Kashk can be salty, so taste before adding too much salt. - 7
While the eggplant mixture rests, fry the thinly sliced onions in oil until golden brown and crispy. Drain on paper towels.
- 8
Serve the Kashk-e-Bademjan warm or at room temperature. Garnish generously with fried onions and chopped walnuts.
ð¡ ããã®ã³ã: Serve with Iraqi flatbread (khubz) or pita bread.
ð¡ ããã®ã³ã
- âEnsure eggplant is well-drained after frying to avoid an oily dish.
- âAdjust the amount of kashk to your preference for tanginess.
- âFor a smoother texture, you can pulse the eggplant mixture in a food processor.
- âLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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- Add a pinch of turmeric for color and flavor.
- Incorporate a tablespoon of pomegranate molasses for a sweet and sour note.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.