Kashk E Bademjan

Ingredients

Eggplant

2 medium-sized

Olive oil

2 tablespoons

Onion

1 large, thinly sliced

Garlic

3 cloves, minced

Turmeric

1 teaspoon

Salt

to taste

Whey (kashk)

1/2 cup

Walnuts

1/4 cup, chopped

Mint leaves

1/4 cup, fresh for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants with a fork and place them on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. Once roasted, remove the eggplants from the oven and let them cool for a few minutes. Carefully peel off the charred skin and discard it.
4. In a medium-sized pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 10-15 minutes.
5. Add the minced garlic and turmeric to the pan with the onions. Cook for an additional 2 minutes, stirring well to combine and ensure the garlic doesn't burn.
6. In a mixing bowl, mash the roasted eggplant flesh with a fork or blend it in a food processor until smooth and creamy.
7. Add the mashed eggplant to the pan with the caramelized onions and garlic. Stir well to combine all the ingredients.
8. Pour in the whey (kashk) and season with salt to taste. Cook for another 5-10 minutes over low heat, stirring occasionally until heated through and well combined.
9. Transfer the Kashk e Bademjan to a serving dish. Garnish with chopped walnuts and fresh mint leaves for a burst of color and flavor.
10. Serve warm with warm bread or crispy pita chips for dipping.