Kashk-e Bademjan (Persian Eggplant and Kashk Dip)

Name: Kashk-e Bademjan (Persian Eggplant and Kashk Dip)
Prep time: 15 min
Total time: 1 h 40 min

July 27, 2016

Prep 15 min Total 1 hr 40 min

Kashk-e Bademjan (Persian Eggplant and Kashk Dip) - kvalifood.com

An Iranian dip of roasted eggplant cooked with fried onions, garlic, and dried mint, then finished with kashk – a fermented whey product with a tangy depth that yogurt cannot replicate. Served warm or at room temperature with flatbread, garnished with fried onions, mint oil, and walnuts.

Serves 4

Ingredients

2 large eggplants (~600 g total)
1 large onion (~150 g), thinly sliced
4 garlic cloves (~20 g), minced
2 tbsp dried mint leaves
1/2 tsp ground turmeric
180 ml liquid kashk (3/4 cup)
3 tbsp olive oil (or vegetable oil)
80 ml water (1/3 cup)
salt, to taste
black pepper, to taste
1 pinch saffron threads, ground and bloomed in 1 tbsp hot water (optional)
2 tbsp olive oil, for mint garnish
1 tbsp dried mint leaves, for garnish
40 g walnut halves, roughly chopped, for garnish
2 tbsp kashk, for drizzling

Directions

Preheat the oven to 180C (350F). Pierce each eggplant several times with a knife. Place on a lined baking sheet and roast 35-40 minutes until completely soft and collapsed. Let cool, then peel off the skin and roughly chop the flesh.

Heat 3 tbsp oil in a large skillet over medium heat. Add the sliced onion and fry 10-12 minutes, stirring occasionally, until deeply golden. Reserve about 2 tbsp of fried onion for garnish.

Add the garlic, 2 tbsp dried mint, and turmeric to the remaining onion. Stir 1-2 minutes until fragrant. Add the chopped eggplant, water, salt, and pepper. Cover and cook on low heat 10-15 minutes.

Mash the eggplant mixture with a fork or potato masher to a coarse puree. Stir in 3/4 cup kashk and the saffron liquid if using. Cook gently on low for 5-10 minutes, stirring often. Taste and adjust salt.

For the mint garnish oil, heat 2 tbsp oil in a small pan over medium-low heat. Add 1 tbsp dried mint and stir for 1-2 minutes until fragrant and slightly darkened. Remove from heat immediately.

Transfer the dip to a serving bowl. Drizzle with the mint oil, extra kashk, and scatter the reserved fried onion and chopped walnuts on top.

Notes

If kashk is unavailable, use full-fat Greek yogurt thinned with a splash of water and a pinch of salt. It will not taste the same.
Pan-frying eggplant in oil produces a richer flavour but uses more oil. Oven-roasting is simpler and lets the eggplant flavour come through cleanly.
Use dried mint, not fresh. Fresh mint does not provide the toasty, concentrated flavour that defines this dish.
The base can be made a day ahead and refrigerated. Reheat gently and add garnishes before serving.