persane··facile

Kashk-e Bademjan (Persian Eggplant Dip with Tangy Yogurt)

Name: Kashk-e Bademjan (Persian Eggplant Dip with Tangy Yogurt)
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Cuisine: persane
Ingredients: 3 large eggplants; 1 large onion; 3 cloves garlic; 200 g Greek yogurt; 2 tbsp kashk (or dried whey/concentrated sour milk); 1 tsp dried mint; 1/2 tsp turmeric; 3 tbsp olive oil; to taste salt; 2 tbsp chopped walnuts (for garnish)

Kashk-e Bademjan is a true invitation to travel to Persia, an appetizer that combines the smoky sweetness of eggplant with the creaminess of yogurt and kashk, a typical dairy specialty. You'll love this velvety texture enhanced by a hint of mint and the crunch of walnuts. In every bite, the heritage of Tehran's bazaars and Persian gardens unfolds. Get ready for a warm sharing moment where tradition and flavors intertwine to awaken your taste buds.

min(prep + cook 45)

6 servings

kcal

Ingredients

eggplants3 large
onion1 large
garlic3 cloves
Greek yogurt200 g
kashk (or dried whey/concentrated sour milk)2 tbsp
dried mint1 tsp
turmeric1/2 tsp
olive oil3 tbsp
saltto taste
walnuts (for garnish)2 tbsp chopped

Instructions

1
Prick the eggplants with a fork, bake at 200°C (400°F) for 30-35 min until tender. Let cool, peel off the skin and mash the flesh with a fork.
2
In a pan, sauté the chopped onion in 2 tbsp olive oil until golden. Add crushed garlic, turmeric and mint, cook 1 more minute.
3
Add the eggplant purée to the pan, mix and cook 5 min over low heat. Season lightly with salt.
4
In a bowl, dilute the kashk with 2 tbsp warm water, then stir in the yogurt. Pour this mixture into the pan, stir gently for 2 min over very low heat (do not boil).
5
Transfer to a serving dish, drizzle with olive oil, sprinkle dried mint and chopped walnuts. Serve warm or at room temperature with lavash or pita bread.

#entrée #dip #aubergine #persan #végétarien

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