Kashke Bademjan (Persian Eggplant Dip)
INGREDIENTS
For the dip:
2 medium eggplants, cut in half lengthwise and scored
olive oil
sea salt
black pepper
1 large yellow onion, diced
3 large cloves of garlic, finely chopped
heaping 1/4 teaspoon ground turmeric
1/2 cup water
1/4 cup or more kashk, sour creme, greek yogurt, creme fraiche
For the garnish:
1/2-1 large yellow onion, thinly sliced
1 tablespoon dried mint
olive oil
chopped walnuts
METHOD
Preheat oven to 450 degrees F. Place scored eggplant on parchment-lined baking sheet and generously brush with oil. Season with salt and pepper. Roast for 30-40 minutes or until tender and golden brown.
While eggplant roasts, add 3 tablespoons of oil to a large pan. Add diced onion and sauté until golden brown (~10-15 min). Add in garlic, turmeric, salt, and pepper. Sauté for 5 more minutes.
Scoop out the flesh of the eggplant and add to the pan along with 1/2 cup water. Mash the eggplant and season with salt and pepper.
Cook for 5-10 minutes. Remove from heat and stir in sour cream. Once well combined, taste and adjust for seasoning.
Prepare garnishes. In a small pan, heat up 2 tablespoons of oil. Add your sliced onion and season with salt. Fry until deep golden brown, stirring regularly so they don’t burn. Transfer to paper towel to absorb excess oil. Add 1 tablespoon oil to the pan and fry the dried mint for one minute. Transfer oil and mint to a bowl.
Transfer dip to a bowl and garnish with fried onions, mint oil, and walnuts. Serve with lavash, pita, crackers, and persian cucumbers. Enjoy:)
