Iranian Eggplant Dish Kashk E Bademjan
Dive into the rich, aromatic flavors of Kashk-e-Bademjan, a beloved Iranian eggplant dish that’s as comforting as it is exquisite. This vegetarian recipe showcases tender fried eggplants mashed with golden caramelized onions, garlic, earthy turmeric, and tangy liquid kashk, a traditional fermented whey that adds a luscious, creamy depth. Topped with crispy fried mint, crunchy walnuts, and a drizzle of additional kashk, this dish strikes a harmonious balance between savory, tangy, and nutty flavors. Ideal as an appetizer or side dish, Kashk-e-Bademjan pairs beautifully with warm flatbread or as part of a Persian-inspired feast. Whether you're new to Persian cuisine or a devoted fan, this recipe will transport your taste buds straight to the heart of Iran.
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Ingredients
- 4 medium Eggplants
- 1 large Onion
- 3 medium Garlic cloves
- 0.25 cup Walnuts
- 0.33 cup Liquid Kashk (fermented whey)
- 2 tablespoons Dried mint
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 0.25 cup Water
Directions
Step 1
Peel the eggplants and slice them lengthwise into 1/4-inch thick pieces. Sprinkle generously with salt and let sit for 20 minutes to draw out the bitterness. Rinse and pat dry with paper towels.
Step 2
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Fry the sliced eggplants in batches until golden and tender on both sides. Remove and set aside on a plate lined with paper towels.
Step 3
In the same skillet, add 2 tablespoons of oil and sauté the chopped onion until golden brown. Add turmeric, stir, and cook for 1 minute. Then add minced garlic and cook for another 30 seconds.
Step 4
Add the fried eggplants back to the skillet. Mash them gently with the back of a spoon to create a chunky mixture.
Step 5
Add 1/4 cup of water and stir. Cover the skillet, reduce the heat to low, and let the mixture simmer for 10 minutes.
Step 6
While the eggplant simmers, heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add dried mint and fry briefly, stirring constantly, for about 30 seconds. Remove from heat to prevent burning and set aside.
Step 7
After 10 minutes, add the liquid kashk to the eggplant mixture. Stir well and cook for another 5 minutes to allow the flavors to meld. Adjust salt and pepper to taste.
Step 8
Transfer the Kashk-e-Bademjan to a serving dish. Garnish with fried mint, chopped walnuts, and a drizzle of kashk.
Nutrition Facts
| Serving size | (1649.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1107.0 |
| Total Fat 76.9g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 47.8g | |
| Cholesterol 7.9mg | 0% |
| Sodium 2716.4mg | 0% |
| Total Carbohydrate 105.8g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 48.1g | |
| Protein 24.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 374.6mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 3447.3mg | 0% |
Source of Calories