Afghan Kashk-e-Bademjan
A flavorful and comforting appetizer or side dish made from roasted or fried eggplant, mashed and topped with a tangy yogurt sauce (kashk), fried onions, and mint. It's a popular dish in Herat.
🧂 Ingredients
- 2 large Eggplant(about 1.5 lbs total)
- 1/4 cup Vegetable oil(for frying eggplant and onions)
- 2 medium Onions(thinly sliced)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1/2 tsp Turmeric
- 1 tsp Salt(or to taste)
- 1/4 tsp Black pepper(freshly ground)
- 1 cup Plain yogurt(thick, like Greek yogurt)
- 1 tbsp Dried mint(for garnish)
- 1/4 cup Kashk (whey)(optional, for authentic tang)
👨🍳 Instructions
- 1
Prepare the eggplant: Wash and trim the ends. Slice eggplants into 1/2-inch thick rounds. You can either roast them in a preheated oven at 400°F (200°C) for 25-30 minutes until tender, or pan-fry them in oil until golden brown and tender. Drain on paper towels.
💡 Tip: Salting the eggplant slices for 30 minutes before cooking can draw out bitterness and excess moisture. - 2
While eggplant cooks, prepare the onions: Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the sliced onions and fry until deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the onion-infused oil.
💡 Tip: Fry onions in batches if necessary to ensure even crisping. - 3
In the same skillet (using some of the reserved onion oil), sauté the minced garlic for about 1 minute until fragrant.
- 4
Add the chopped tomatoes, turmeric, salt, and pepper to the skillet. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce.
💡 Tip: If the mixture seems dry, add a tablespoon or two of water. - 5
Gently mash the cooked eggplant with a fork or potato masher until mostly broken down but still with some texture. Stir the mashed eggplant into the tomato-garlic mixture and cook for another 5 minutes to meld flavors.
- 6
Prepare the yogurt topping: In a small bowl, mix the plain yogurt with the dried mint. If using kashk, whisk it into the yogurt until well combined.
💡 Tip: Ensure yogurt is thick to prevent a watery topping. - 7
To serve, spread the eggplant mixture onto a serving platter. Dollop or drizzle the mint yogurt sauce over the top. Garnish generously with the crispy fried onions.
💡 Pro Tips
- ✓The quality of the eggplant and yogurt significantly impacts the dish.
- ✓Don't overcook the eggplant to a mush; some texture is desirable.
- ✓Kashk adds a unique salty, tangy flavor, but can be omitted if unavailable.
🔄 Variations
- Add a pinch of red pepper flakes to the tomato mixture for a hint of spice.
- Serve with Afghan bread (nan) for dipping.