Kashke Bademjan

By Unicorns in the Kitchen · 40 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 cook the sliced onion until soft and golden.
4. Add the garlic, then the dried mint, turmeric, salt and black pepper.
5. Return the browned eggplant to the pan, add 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 cook on medium heat for another 10 minutes.
8. For the topping, heat the olive oil in a pan over medium heat and fry the dried mint for 2 minutes, stirring constantly so it does not burn.
9. Add the turmeric and fry for one more minute.
10. Serve the eggplant topped 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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