Kashk Bademjan

A Delectable Eggplant Delight

Kashk Bademjan is a traditional Persian appetizer that boasts a rich blend of flavors from roasted eggplant to the distinct taste of kashk, a type of whey. This dish has been a culinary staple in Persian cuisine for centuries, originating from regions known for their love of eggplant-based foods. It's perfect for any occasion, serving as a hearty starter or a side dish to complement the main meal.

Ingredients

• Eggplant - 2 large
• Onion - 2 medium, thinly sliced
• Kashk - 1 cup, rehydrated
• Olive oil - 4 tablespoons
• Garlic - 4 cloves, minced
• Turmeric - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Mint leaves - for garnish
• Walnuts - 1/4 cup, crushed for garnish

Preparation Steps

1. Prepare the Eggplant

Peel the eggplants and cut them into slices about half an inch thick. Sprinkle salt on both sides and let them rest for about 20 minutes. This helps to remove any bitterness. Rinse and pat dry with a paper towel.

2. Cook the Eggplant

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the eggplant slices and cook them until they are golden brown and tender. This may take around 10 minutes per side. Remove them from the pan and set them aside.

3. Sauté Onions and Garlic

In the same pan, add the remaining olive oil. Add the onions and sauté until they become translucent. Add the garlic and stir for an additional 2 minutes.

4. Combine and Season

Return the cooked eggplants to the pan. Add the turmeric, salt, and black pepper to the mixture. Mash the ingredients together into a chunky consistency.

5. Add Kashk

Add the rehydrated kashk to the pan and mix well. Let it simmer gently on low heat for about 10 minutes, allowing the flavors to meld together. If the mixture is too thick, add a little water.

Serving Suggestions

Transfer the Kashk Bademjan to a serving dish. Garnish with crushed walnuts and a few fresh mint leaves. Serve warm with fresh flatbread. This dish is perfect for gatherings or as a comforting evening meal. Enjoy the unique blend of creamy kashk with the roasted eggplant and herbs.

Time and Tips

Anticipate about 30 minutes for active cooking. Set a cooking timer for various stages to ensure a perfectly timed dish. This recipe can be adjusted by adding more spicy elements, such as chili, if you want a bit of heat.

Experience the taste of Persian tradition with every bite, and don't hesitate to make this dish your own by exploring different herbs and spices!