Teresa's Recipes
Kashk E Bademjan
Kashk e Bademjan is a beloved Persian dish that marries the smoky flavor of roasted eggplant with the savory depth of caramelized onions and the tang of whey (kashk). This dish not only showcases the rich culinary heritage of Iran but also speaks to the heart of Persian hospitality, often served as a warm appetizer or meze. With its creamy texture and aromatic spices, it's perfect for dipping with freshly baked bread or crispy pita chips, making every bite a delightful experience.
Ingredients
- 2 medium-sized Eggplant
- 2 tablespoons Olive oil
- 1 large, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 teaspoon Turmeric
- to taste Salt
- 1/2 cup Whey (kashk)
- 1/4 cup, chopped Walnuts
- 1/4 cup, fresh for garnish Mint leaves
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 220
- Fat: 15g
- Carbs: 18g
- Protein: 6g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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.
- In a mixing bowl, mash the roasted eggplant flesh with a fork or blend it in a food processor until smooth and creamy.
- Add the mashed eggplant to the pan with the caramelized onions and garlic. Stir well to combine all the ingredients.
- 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.
- Transfer the Kashk e Bademjan to a serving dish. Garnish with chopped walnuts and fresh mint leaves for a burst of color and flavor.
- Serve warm with warm bread or crispy pita chips for dipping.
Tips
- For a smoky flavor, try grilling the eggplants instead of roasting them.
- You can substitute the whey (kashk) with sour cream or yogurt for a similar tangy taste if kashk is not available.
- Add a pinch of red pepper flakes for a spicy kick.