Kashk-e Bademjan

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.

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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.

Bon Appétit

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