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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RJ SahinAlom
[email protected]I love the smoky flavor of the eggplant in this dish. It's the perfect way to warm up on a cold night.
Maridza Colon
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also healthy.
Nahum Terefe
[email protected]This dish is always a hit at parties. It's easy to make and always a crowd-pleaser.
Jemiseye Oluwatosin
[email protected]I've tried many kashk e bademjan recipes, but this one is by far the best. It's the perfect combination of smoky, tangy, and creamy.
Pamela Moutz
[email protected]This recipe is easy to follow and the end result is a delicious and authentic kashk e bademjan.
April Davidson
[email protected]I love the combination of flavors in this dish. The eggplant is smoky and the kashk is tangy. It's a perfect balance.
Laila Laf
[email protected]This dish is a great way to use up leftover eggplant. It's also a great make-ahead meal.
Taylor Bojang
[email protected]I'm always looking for new and exciting Persian recipes. This one is definitely a keeper.
Kabeer gaming
[email protected]This is one of my favorite Persian dishes. It's so flavorful and comforting.
Akash Tamang
[email protected]I've made this dish several times and it always turns out great. It's a staple in my kitchen.
Junaid Khan
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and authentic kashk e bademjan.
Debbie Hernandez
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good. The flavors are amazing.
Sylvester Nana Brown
[email protected]This is a great recipe for a party or potluck. It's easy to make and always a crowd-pleaser.
Juan Diego
[email protected]I made this last night and it was a hit! My family loved it.
Mawuli Fofo
[email protected]This is the best kashk e bademjan recipe I've ever tried! It's so flavorful and creamy, and the eggplant is cooked to perfection. I will definitely be making this again and again.