Kashk-e Bademjan

Savor the rich, earthy flavors of Kashk-e Bademjan, a Persian eggplant dip infused with garlic, turmeric, and a hint of mint. Perfect for a cozy gathering or as a delightful appetizer at your next dinner party.

• 2 medium eggplants
• 1 cup kashk
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped walnuts
• 1 tablespoon mint

Method

1. 1

   Preheat the oven to 400°F (200°C). Poke the eggplants with a fork and place them on a baking sheet. Roast them in the oven until the skin is wrinkled and the flesh is soft, about 30 minutes.

2. 2

   While the eggplants are roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

3. 3

   Add the minced garlic and turmeric to the skillet, stirring for an additional 1-2 minutes until fragrant.

4. 4

   Once the eggplants are done roasting, remove them from the oven and let them cool slightly. Peel off the skin and chop the flesh.

5. 5

   Add the chopped eggplant to the skillet with the onion and garlic mixture. Stir well and cook for an additional 5 minutes.

6. 6

   Pour the kashk into the skillet, along with salt and black pepper. Mix everything together and let it simmer for about 10 minutes on low heat.

7. 7

   Serve hot, garnished with chopped walnuts and dried mint. Enjoy with warm bread or rice.