Photograph of the finished Kashk-e bademjan

Middle East · Cà tím nghiền kashk Kashk-e Bademjan

Kashk-e bademjan

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4
  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Mint leaves Mint leaves 0.3 oz
  • Photograph of Walnut Walnut 2.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Grill the eggplant directly over the fire for 20 minutes until the skin is charred and the inside is soft and mushy.
  2. 2 Peel the eggplant and mash the flesh with a wooden spoon.
  3. 3 Sauté thinly sliced onions in olive oil for 12 minutes until golden brown, and set aside half for garnish.
  4. 4 Add minced garlic and turmeric powder to the pan, stir for 1 minute, then add the eggplant and stir-fry for 8 minutes.
  5. 5 Mix the kashk with a little warm water, pour two-thirds of it into the pan, season with salt, and cook for another 3 minutes.
  6. 6 Scoop into a plate, pour the remaining kashk over it, and sprinkle with fried onions, dried mint, and crushed walnuts.

With an appliance

  • Oven 58 min

    Replace step 1: place the eggplant on the top rack of the oven at 240 degrees for 24 minutes, then rotate the tray after 12 minutes; the inside will cook evenly, with less soot, but the kashk will have a slightly smoky flavor.

Start cooking