Kashke Bademjan in 60 Seconds Persian Eggplant Dip

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Peel the eggplants and cut each into 4 to 5 thin slices.
2. Heat 2 tablespoons of olive oil in a pan. Sear the eggplant slices on both sides until golden brown, without cooking them through. Set aside.
3. Add the remaining 2 tablespoons of olive oil to the same pan and fry the onion until golden and soft.
4. Add the garlic, then the dried mint, turmeric, salt and black pepper.
5. Add the browned eggplant and the water. Cover and cook for 20 to 30 minutes, until the eggplant is cooked through.
6. Turn off the heat and mash the eggplant with a potato masher.
7. Stir in the kashk, then turn the heat to medium and cook for 10 more minutes.
8. For the topping, heat olive oil in a pan over medium heat, add the dried mint and fry for 2 minutes, stirring constantly so it does not burn.
9. Add the turmeric and fry for 1 more minute.
10. Spoon the eggplant onto plates, then top with more kashk, walnuts and the fried mint.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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