recipes of kashk-e-badenjan
Today’s recipe, kashke bademjan, is one of the easiest yet tastiest Iranian recipes out there – perfect for Persian food newbies and lovers of Mediterranean dips!
This Persian eggplant dip can be made in many different ways. The most essential recipe calls for eggplants, onion, garlic, dried mint and kashk. The first and more traditional method of making kashke bademjan is to fry the eggplants, onion and garlic separately until they’re golden brown. Then, mash the eggplants well and mix with onion, garlic and kashk. This is quite easy and simple, but note that this method calls for more oil as eggplants absorb so much fat.
To decrease the use of oil, you can either bake the eggplants and proceed with the recipe, or you can use a stove top method as follows. Start with browning the peeled and halved eggplants in a pan, transfer them to a plate, and, in the same pan, saute some onion and garlic. Put the eggplants back in the pan and add turmeric and black pepper. Stir and mix well. Add in some water, then cover and cook for about ten to fifteen minutes until the eggplants are fully cooked. Mash the eggplants and onion mixture well.
Next, add the kashk, bloomed saffron and some dried mint to the dish, stir well and cook over medium heat for about five to ten minutes. This would help the flavors combine better.