Kashk-e Bademjan

🧂 Ingredients

• 3 large Eggplant
• 150 ml Kashk (fermented whey)(Available at Middle Eastern or specialty grocery stores. If unavailable, a mix of plain yogurt and a pinch of salt can be a substitute, though it will lack the authentic tang.)
• 2 medium Yellow Onion
• 4-6 cloves Garlic
• 2 tbsp Dried Mint
• 50 g Walnuts
• 4-6 tbsp Vegetable Oil or Olive Oil(For frying)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the Eggplant: Wash the eggplants and prick them all over with a fork. You can either grill them directly over a gas flame (turning until charred and soft, about 15-20 minutes), roast them in a hot oven at 220°C (425°F) until very tender and collapsed (about 30-40 minutes), or pan-fry them. For pan-frying, peel the eggplants, slice them about 1 cm thick, and fry in hot oil until golden brown and tender on both sides. Drain on paper towels. Once cool enough to handle, mash the eggplant flesh with a fork or potato masher until mostly smooth but with some texture remaining. Set aside.

   ⏱️ 30-40 minutes
2. 2

   Caramelize the Onions: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes. Season with a pinch of salt. Remove about one-third of the caramelized onions from the skillet and set aside for garnish. Add the minced garlic to the remaining onions in the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

   ⏱️ 20-25 minutes
3. 3

   Infuse the Mint: In a small separate pan, heat 1 tablespoon of oil over medium-low heat. Add the dried mint and sauté for about 30-60 seconds until fragrant. Be very careful not to burn the mint, as it will become bitter. Remove from heat immediately.

   ⏱️ 2 minutes
4. 4

   Combine and Cook: Add the mashed eggplant to the skillet with the onions and garlic. Stir well to combine. Cook over medium-low heat for about 5-7 minutes, allowing the flavors to meld. Stir in the kashk and half of the infused mint. Continue to cook for another 5 minutes, stirring, until the mixture is heated through and slightly thickened. Season with salt and pepper to taste. If the mixture seems too thick, you can add a tablespoon or two of water or more kashk.

   ⏱️ 10-12 minutes
5. 5

   Garnish and Serve: Transfer the Kashk-e Bademjan to a serving dish. Drizzle with the remaining infused mint and a little extra kashk if desired. Sprinkle generously with the reserved caramelized onions and chopped walnuts. Serve warm or at room temperature with fresh flatbread (like lavash or barbari) or pita bread.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓For a smokier flavor, charring the eggplant directly over a gas flame is highly recommended.
• ✓Kashk provides a unique tangy and savory depth. Don't skip it if you can find it!
• ✓The quality of the caramelized onions is crucial for the sweetness and depth of the dish.
• ✓Be extremely careful not to burn the dried mint; it can turn bitter very quickly.

🔄 Variations

• For a richer flavor, add a tablespoon of tomato paste to the onions and garlic in Step 2.
• Increase the amount of garlic for a more pungent flavor.
• Add a pinch of turmeric to the onions for a subtle earthy note and color.
• For a spicier kick, add a pinch of red pepper flakes with the garlic.

🥗 Nutrition

Per serving