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Kashk Bademjan for Two (Eggplant Dip)

Kashk Bademjan for Two (Eggplant Dip)

This is the most common and easiest method of making kashk bademjan, Persian eggplant dip. Kashk bademjan does not get any easier than this recipe, trust me. All you have to do is mash the pan-fried eggplants and combine them with a mixture of fried onions and garlic, and finish the dish by mixing in the kashk and garnishing with more kashk and fried mint. Another way of serving this dish is to place the fried whole eggplants on a platter, pour some kashk over them and garnish with fried onions, mint and garlic. Kashk is a creamy whey made from fermented dairy products. It has a strong odor like a well-aged cheese with a mild saltiness and sourness to it. It can be found in Middle Eastern markets or on Amazon. If you can’t find it, use sour cream or yogurt, although the taste won’t be quite the same.

Kashk Bademjan for Two

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 2 servings

INGREDIENTS


1 medium onion peeled and chopped
2 small cloves garlic peeled and finely chopped 
8 tablespoons oil divided 
2 large Japanese eggplants peeled and cut in half length wise
Pinch of ground saffron (optional)
Salt to taste
Pinch of ground black pepper
1/4 cup water
1/4 cup kashk
1/2 teaspoon dried mint

INSTRUCTIONS

In a large skillet, heat 5 tablespoons oil over medium-high heat. Add eggplants. Fry each side until golden brown.

While eggplants are frying, heat 2 tablespoons oil in a small skillet. Add onions. Cook over medium-high heat for about 10 minutes or until the edges turn golden, stir occasionally. Add chopped garlic. Cook for 2 more minutes.

When eggplants are ready, add the onion mixture, salt, pepper, saffron, and 1/4 cup water to the skillet. Cover and cook over medium-low heat for about 10 minutes or until the eggplants are tender and all the liquid is gone.

Heat the remaining oil in the same skillet used for onions. Add dried mint leaves and cook for one minute or until the color of oil becomes greenish. 

Mash eggplants using a potato masher. Stir in half of the kashk. Taste and adjust the seasoning. The amount of salt in kashk varies depending on the brand used. It’s best to adjust the seasoning after adding kashk.

Transfer to a serving platter or a bowl. Garnish with the remaining kashk and fried mint. Serve with pita bread.


 

Kashk Bademjan for Two
Serves 2
Persian eggplant dip with whey
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
653 calories
37 g
0 g
57 g
6 g
4 g
692 g
92 g
15 g
0 g
50 g
Nutrition Facts
Serving Size
692g
Servings
2
Amount Per Serving
Calories 653
Calories from Fat 504
% Daily Value *
Total Fat 57g
88%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 92mg
4%
Total Carbohydrates 37g
12%
Dietary Fiber 20g
79%
Sugars 15g
Protein 6g
Vitamin A
3%
Vitamin C
29%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium onion peeled and chopped
  2. 2 small cloves garlic peeled and finely chopped
  3. 8 tablespoons oil divided
  4. 2 large Japanese eggplants peeled and cut in half length wise
  5. Pinch of ground saffron (optional)
  6. Salt to taste
  7. Pinch of ground black pepper
  8. 1/4 cup water
  9. 1/4 cup kashk
  10. 1/2 teaspoon dried mint
Instructions
  1. In a large skillet, heat 5 tablespoons oil over medium-high heat. Add eggplants. Fry each side until golden brown.
  2. While eggplants are frying, heat 2 tablespoons oil in a small skillet. Add onions. Cook over medium-high heat for about 10 minutes or until the edges turn golden, stir occasionally. Add chopped garlic. Cook for 2 more minutes.
  3. When eggplants are ready, add the onion mixture, salt, pepper, saffron, and 1/4 cup water to the skillet. Cover and cook over medium-low heat for about 10 minutes or until the eggplants are tender.
  4. Heat the remaining oil in the same skillet used for onions. Add dried mint leaves and cook for a minute or until the oil color is a bit greenish.
  5. Mash eggplants using a potato masher. Stir in half of the kashk. Taste and adjust the seasoning. The amount of salt in kashk varies depending on the brand used. It’s best to adjust the seasoning after adding kashk.
  6. Transfer to a serving platter or a bowl. Garnish with the remaining kashk and fried mint. Serve with pita bread.
beta
calories
653
fat
57g
protein
6g
carbs
37g
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Mastering Persian Cooking https://masteringpersiancooking.com/