Kashke bademjan
Kashke bademjan is popular as both a Persian appetizer and a main course. Bademjan means eggplant in Persian and kashk is a kind of yogurt. In addition to eggplant and kashk, the dish also contains onion, turmeric, garlic, and dried mint. This dish is vegetarian.
Recipe for kashke bademjan, adapted from Special Broadcasting Service (SBS)
Ingredients
olive oil
4 eggplants, peeled and finely sliced
1 onion, finely chopped
1 heaped tsp turmeric
3 garlic cloves, finely chopped
2 tbsp dried mint
2 tbsp kashk [available in Persian or Turkish food stores, or in shops selling food and ingredients from Azerbaijan, Armenia and Georgia]
salt and pepper
chopped walnuts
chopped flat-leaf parsley
Method
Heat 2 tablespoons of oil in a non-stick frying pan until really hot, then fry the eggplant until soft and golden. Drain on paper towel. Add the onion with a little more oil to the pan and fry until translucent, then stir in the turmeric. Push the onion to one side and add the garlic. Fry until fragrant then push to another side of the pan. Remove the pan from the heat, add the mint and fry briefly in the remaining heat.
Put the eggplant in a bowl and mash.
Heat a little more oil in a saucepan and add the eggplant, kashk, most of the onion, garlic, mint, salt and pepper. Warm the ingredients through and combine. Spoon into a serving bowl and top with the remaining onion, garlic and mint. Sprinkle with walnuts and parsley and serve warm.
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