Dive into the rich and aromatic world of Persian cuisine with Kashke Bademjan, a delightful eggplant dip that promises to elevate your appetizer game! This velvety concoction, infused with the warm flavors of turmeric and garlic, offers a perfect balance of savory and tangy notes, making it a must-try for anyone looking to impress their guests or simply indulge in a comforting dish. With just a handful of ingredients and a few simple steps, you can create a dish that not only tantalizes the taste buds but also brings a taste of Iran right to your table. Ready to discover the secrets behind this beloved Persian classic? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Persian
Serves: 6 servings
Ingredients
- 2 large eggplants
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup kashk (fermented whey)
- 1/4 cup olive oil
- 1 tsp turmeric
- Salt and pepper to taste
- Chopped walnuts (for garnish)
- Fresh mint (for garnish)
Instructions
- Prepare the eggplants by washing and piercing their skin with a fork. Preheat the oven to 425°F (220°C).
- Place whole eggplants on a baking sheet lined with parchment paper. Roast for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is completely soft and collapsed.
- Remove eggplants from the oven and let cool for 10 minutes. Carefully peel off the charred skin and discard.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until golden brown and translucent, approximately 7-8 minutes.
- Add minced garlic and turmeric to the onions, cooking for an additional 1-2 minutes until fragrant.
- Mash the roasted eggplant flesh and add it to the skillet. Stir to combine with the onion mixture.
- Season the mixture with salt and pepper. Cook for 5-7 minutes, stirring occasionally to develop deep flavors.
- Gradually stir in the kashk, mixing thoroughly to create a creamy, smooth consistency.
- Transfer the mixture to a serving dish. Garnish with chopped walnuts and fresh mint leaves.
- Serve warm with Persian flatbread or as a dip with crackers or vegetables.
Tips
- Choosing the Right Eggplants: Opt for large, firm eggplants for the best texture and flavor. Look for ones with smooth, shiny skin and avoid any with blemishes.
- Roasting Technique: When roasting the eggplants, ensure they are evenly charred for a smoky flavor. Turning them occasionally helps achieve that perfect roast.
- Cooling Time: After roasting, allow the eggplants to cool slightly before peeling. This makes the skin easier to remove and helps retain the smoky flavor in the flesh.
- Onion Sautéing: Don’t rush the onions! Sauté them until they are golden brown to develop a rich, sweet flavor that enhances the dip.
- Kashk Substitutes: If you can’t find kashk, try using Greek yogurt or sour cream as a substitute for a creamy texture, though it will alter the flavor slightly.
- Garnishing: For a beautiful presentation, don’t skip the garnish! Chopped walnuts and fresh mint not only add visual appeal but also provide a delightful crunch and freshness.
- Serving Suggestions: Serve Kashke Bademjan warm with traditional Persian flatbread, or offer it as a dip with fresh vegetables and crackers for a perfect party platter.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 5mg
