Kashke Bademjan (Persian Eggplant Dip)

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Peel the eggplants and cut each into 4-5 thin slices.
2. Heat 2 tbsp olive oil in a pan. Sear the eggplant slices on both sides until golden brown; they should not cook through. Set aside.
3. Add the remaining 2 tbsp olive oil to the same pan and sauté the onion until golden and soft.
4. Add the garlic, then the dried mint, turmeric, salt and black pepper.
5. Return the browned eggplant to the pan, add 1/3 cup water, cover and cook for 20-30 minutes until the eggplant is fully tender.
6. Turn off the heat and mash the eggplant with a potato masher.
7. Stir in the kashk, then cook on medium heat for another 10 minutes.
8. For the topping, heat 2 tbsp olive oil in a pan over medium heat, add 2 tbsp dried mint and sauté for 2 minutes, stirring constantly as it burns easily.
9. Add the turmeric and sauté for one more minute.
10. Serve the eggplant topped with the extra kashk, the walnuts and the fried mint.

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

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