KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP
This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!
Provided by Barbell Bunny
Categories Vegetable
Time 50m
Yield 1 dip appetizer, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel eggplants. Cut the eggplants in lengthwise slices.
- Dry eggplants with a paper towel and sprinkle them with salt.
- In a pan, heat oil and fry the onions until it starts to brown.
- Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
- Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
- Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
- Mash the contents in the pan with a fork.
- Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
- Season to taste with salt and Kashk.
- Garnish with Kashk, the remainder of the onions and garlic, and mint.
- Serve with naan lavash, taftoon, pita bread, or pita chips.
- :::::Alternative Eggplant Cooking:::::.
- Line a baking sheet with foil and spray with cooking spray.
- Lay the sliced eggplant on the foil and spray each side with the cooking spray.
- Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.
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TheNugget Catt
[email protected]I love eggplant dip, but I've never tried it with kashk before. This recipe was a great introduction to this unique ingredient. The dip was creamy and flavorful, and the crispy onions added a nice crunch. I would definitely recommend this recipe to a
Emily Patience
[email protected]This was my first time making Kashk e Bademjan, and it turned out great! The recipe was easy to follow and the dish was ready in no time. The eggplant was perfectly roasted and the kashk gave it a nice tanginess. I will definitely be making this agai
Liyah_cheezy_cheezy0
[email protected]I'm a huge fan of Persian cuisine, and this recipe did not disappoint. The eggplant dip was creamy and flavorful, and the crispy onions added a nice textural contrast. I would definitely recommend this dish to anyone looking for a unique and deliciou
Ariyan Chowdhury
[email protected]This Kashk e Bademjan recipe was an amazing journey into the flavors of Iran. I've always been a fan of eggplant dip, but this dish brought it to a whole new level. The combination of smoky eggplant, tangy kashk, and crispy fried onions was simply di