Photograph of the finished Kashk bademjan

Middle East · Cà tím nghiền kashk hành phi ăn nguội

Kashk bademjan

50 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4 lb
  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 12.7 oz
  • Photograph of Onion Onion 4.8
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Mint leaves Mint leaves 1.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Olive oil Olive oil 1 cups
  • Photograph of Walnut Walnut 4.9 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Fry sliced eggplant in oil until soft, then mash it with a wooden pestle.
  2. 2 Sauté thinly sliced onions for 20 minutes until they are crispy and dark brown.
  3. 3 Twenty minutes of dry frying forms the base flavor of this dish; soft onions make it bland.
  4. 4 Divide the fried shallots into two portions; mix one half into the tomato mixture and sprinkle the other half on top.
  5. 5 Mix the crushed tomatoes with kashk, fried garlic, turmeric, and dried mint, then refrigerate for 2 hours.
  6. 6 This version is served cold, chilled with fried onions, walnuts, and a streak of kashk on top.
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