Persian Kashk-e Bademjan with Grilled Eggplants and Whey
Kashk-e Bademjan is a treasure of Persian cuisine, a creamy and flavorful vegetarian dish that combines the smoky sweetness of grilled eggplants with the richness of kashk, a fermented whey typical of Iran. You will love its velvety texture and slightly tangy taste, balanced by caramelized onions and a hint of dried mint. It is a light appetizer or main course, perfect for a convivial meal. The aroma that escapes from the oven while the eggplants roast transports you directly to the streets of Tehran. This dish is not only delicious but also a beautiful way to celebrate vegetables. Prepare it for your loved ones, they will be conquered by this Persian wonder!
Ingredients
Instructions
- 1
Preheat the oven to 200°C. Prick the eggplants with a fork and roast in the oven for 30 minutes until tender. Let cool, then peel and mash the flesh with a fork.
- 2
Meanwhile, slice the onions and sauté them in a pan with 2 tablespoons of olive oil until golden. Add the minced garlic and turmeric, and sauté for another minute.
- 3
Add the mashed eggplant flesh to the pan with the onions. Season with salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally, until the mixture is well combined and slightly caramelized.
- 4
In a small bowl, mix the kashk (or Greek yogurt) with a pinch of salt. If using yogurt, you can add a tablespoon of water to lighten it.
- 5
Spread the eggplant mixture on a serving plate. Drizzle generously with the kashk sauce. In a small pan, heat 1 tablespoon of olive oil with the dried mint for 30 seconds, then pour this mixture over the dish.
- 6
Garnish with chopped walnuts and serve warm or at room temperature with Persian flatbread (nan-e barbari) or fresh vegetables.
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