Introduction: Kashk-e Bademjan
Kashk e bademjan (Persian: کشک بادمجان) is an Iranian and Azerbaijani dish, that literally translates in Persian as “kashk and eggplant”. It can be considered either an appetizer or a main dish. There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices.
Step 1: Preparing Ingredients
- 3 medium Chinese or Italian eggplants, peeled
- 4 TBSP vegetable oil 1 large garlic clove, minced
- ½ cup water
- ⅓–1/2 tsp kosher salt
- ⅛ tsp freshly cracked pepper
- 1/16 tsp cayenne pepper powder
- ⅓ cup walnuts
- 1 large yellow onion, peeled and diced medium
- 3 TBSP vegetable oil
- 2 tsp crushed dried mint leaves
- ¾ cup Greek yogurt A few fresh mint leaves add a nice touch as garnish (optional)
Step 2: Fry the Eggplants
Quick fry the eggplants to a golden brown over medium high heat. Add minced garlic and spices.
Add very little water, cover the skillet and cook over low heat until the eggplant is very tender.
Step 3: Mash the Cooked Eggplant
Mash the cooked eggplant to very small pieces with a potato masher or a fork.
Step 4: Preparing Walnuts
Process the walnuts until very fine, but watch it closely and stop the food processor before it turns to paste.
Step 5: Almost Done
Fry the diced onion to a golden brown. Remove from heat and add crushed dried mint leaves; fresh mint leaves do not make a good substitute in this recipe. Combine with ground walnuts and yogurt. Transfer to the serving bowl and add garnish.
Step 6: Decoration
A few fresh mint leaves are used as garnish here for color contrast and a beautiful presentation. Serve Kashke Bademjan warm or at room temperature with toasted flat bread.