Iranian Eggplant and Walnut Dip (Kashke Bedemjan)

Step 1

Cut the peeled eggplants in half or quarters lengthwise.

Step 2

Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium high. Arrange the eggplants in a single layer in the skillet.

Step 3

Cover the skillet and fry the eggplants until golden brown on one side.

Step 4

Flip over the eggplants, cover again and fry the other side for another 5-7 minutes, or until the eggplants can easily be poked with a fork.

Step 5

Don’t leave the eggplants unattended.

Step 6

The high heat will burn them very quickly.

Step 7

Meanwhile in another skillet heat 3 TBSP oil over medium heat and fry the diced onion until golden brown.

Step 8

Add the minced garlic, water, kosher salt, cayenne pepper powder, and freshly cracked black pepper to the skillet with the fried eggplants.

Step 9

Cover and cook over low heat for about 15 minutes, or until the eggplants are very tender and all the water is cooked off.

Step 10

Turn the heat off and mash the eggplants with a fork or a potato masher to small pieces.

Step 11

In a food processor add ⅓ cup walnuts and process until very fine, about 1 minute. Do not over process, walnuts are soft and tend to turn to a paste very quickly.

Step 12

Once the fried onions are golden brown remove the skillet from the heat and add 2 tsp crushed dried mint leaves. Stir to combine and set aside.

Step 13

Reserve 3 TBSP fried onion and mint mixture for garnish.

Step 14

Add the rest of the onion mixture along with the processed walnuts to the mashed eggplants. Give it a good stir to blend well.

Step 15

Stir in ¾ cup Kashk or Greek yogurt to the eggplant mixture until uniformly blended.

Step 16

Transfer the eggplant mixture to the serving bowl.

Step 17

Sprinkle the top with the reserved fried onion and mint mixture.

Step 18

Add fresh mint leaves for garnish

Step 19

Serve warm or at room temperature with toasted flat bread like naan.