Ingredients Jump to Instructions ↓

  1. Kashk-e-bademjan

  2. Iranian eggplant dish

  3. 1 long, thin eggplant salt

  4. 2 Tbsp oil

  5. 1 medium onion, chopped

  6. 3-4 cloves of garlic, chopped

  7. 4 Tbsp oil

  8. 4-5 cloves garlic, sliced

  9. 1 Tbsp dried mint leaves, crushed

  10. salt

  11. 2 Tbsp kashk bibi (a cultured yogurt cheese)

  12. 1/2 cup water or 1/2 cup yogurt or 1 Tbsp tomato paste and 1/2 cup water

  13. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour.

  14. Heat 2 Tbsp oil in a large saucepan, and fry the eggplant evenly

  15. until it turns golden and set aside. Fry the onion till golden

  16. and add the garlic and fry the onion and garlic together a little

  17. longer (same oil).

  18. Add the eggplant and a tablespoon of water if needed, and steam

  19. covered until the eggplant is very soft. Mash these together, and salt to taste.

  20. (For a vegan alternative, before mashing everything together,

  21. 1 Tbsp tomato paste in the same oil, and dissolve in

  22. cup water. Then add everything back and mash as above.)

  23. In another, smaller, saucepan, heat another 4 or so Tbsp oil, and fry some sliced garlic at a medium heat. Once the garlic is a

  24. little crispy, add the mint leaves, stir together briefly, and remove from heat.

  25. If using kashk or yogurt, mix with enough water to yield a creamy

  26. consistency.

  27. To serve, put some of the eggplant on a plate, drizzle some kashk

  28. mixture on it, and them ladle some of the seasoned oil on top.

  29. Note: Traditionally eaten with flat bread (pita or lavash) and fresh herbs (like parsley, tarragon, mint and/or basil).


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