How To Cook The Perfect Persian Eggplant Dip (Kashke Bademjan کشک بادمجان )

If you like Eggplant, you will probably be happy to know that you can make this Eggplant Spread easily at home! This recipe is my all-time favorite Persian Eggplant Dip recipe, and once you try this recipe, it will also be your favorite recipe.
Ingredients:
eggplants
onions
garlic
walnuts
curd
vegetable oil
dried mint
turmeric
black pepper
Salt
saffron
Directions::
- Peel the aubergines and cut them lengthwise into 2cm / 0.8″ thick slices. Salt them generously and leave them for 30 minutes, so some of the moisture comes out of them. This will speed up the frying process because the high water content of the aubergines will already be reduced.
- In the meantime peel and cut the onions. Cut them in half and then slice them.
- Peel and finely chop the garlic cloves.
- Fry the onions over medium heat in 3 tbsp of vegetable oil for about 20 minutes until they are golden brown. Set half of the onions aside for decorating.
- Fry the chopped garlic separately in 1 tbsp of vegetable oil over low to medium heat for about 5 minutes. Set half of the garlic aside for decorating.
- Rinse the aubergine slices to wash off the salt. Dab them dry with paper towels. Heat 1 cup of vegetable oil in a large frying pan and put in as many aubergine slices as you can fit. Fry them from both sides over high heat until they are golden brown.
- I know this sounds like an awful lot of oil. That’s the thing with aubergines, they soak up lots of it. Removing some of the moisture from them will already slightly reduce the amount of oil they absorb.
- Mash the fried aubergines with a fork or potato masher. You don’t wanna blend them because you still want the stringy texture of the aubergines to remain.
- Combine 3 tbsp of kashk with 1 cup of room temperature water until it is fully dissolved and you have a thin white mixture.
- Now transfer the aubergines with half of the onions and garlic into a pan. Add the kashk - water mixture and season with 2 tsp of turmeric and 1 tsp of black pepper. Don’t add any salt as the kashk is already very salty. You can add salt later if needed.
- Let the Kashk-e Bademjan simmer over low heat with the lid on for about 30 minutes.
- In the meantime you can briefly fry the dried mint in 1 tbsp of oil. The temperature shouldn’t be too high. Fry it only for seconds, so it doesn’t burn. Set it aside for later.
- Crush or chop the walnuts.
- Taste your Kashk-e Bademjan and add salt if needed. If there is lots of oil on the surface, you can skim it off with a spoon now.
- Serve your Kashk-e Bademjan on a plate with the other half of the onions and garlic, the fried mint, more kashkand crushed walnuts. You can colour some of the kashk with a few tsp of saffron water, if you like.
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#کشک_بادمجان
#KashkeBademjan
#PersianEggplantDip
#EggplantSpread

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Iranian food is so yummy❤❤❤❤

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Wow that's what I looking for🔥🔥🔥♥️♥️ stunning cooking

[@emilypedneault9285]

Lovely recipe, it was delicious 🤍

[@reyhancook9109]

Thanks for this good recipe 😊

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Bravo 👍

[@corinabaicoianu]

Thanks 🙏

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عالی

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ابوه صلعه غير ترجم حنه ما نفتهم فارسي صح عراقين بس حنه عرب ابوه صلعه

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