kashke bademjan

Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer!

Kashke Bademjan (Persian Eggplant Dip)

tbsp Olive Oil

Chinese Eggplants (See Note

Onion (Sliced)

Garlic (Minced)

tsp Turmeric

tsp salt

tsp Black Pepper

Water (See Note

Liquid Kashk (See Note

tbsp Bloomed Saffron (See Note

tbsp Dried Mint (See Note

Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.&nbsp;

Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.&nbsp;

Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.&nbsp;

Add in the garlic and give it a nice stir.&nbsp;

Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through. 

Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.&nbsp;

Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.&nbsp;

Serve warm with pita, lavash or naan bread.&nbsp;

Heat 1/2 tbsp olive oil in a pan and sear one tbsp dried mint for thirty seconds.&nbsp;

Top kashke bademjan with more kashk (yogurt whey), walnuts, seared dried mint and caramelized onion and garlic.&nbsp;

Topping:

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