Photograph of the finished Kashk-o bademjan

Middle East · Cà tím rán rưới kashk óc chó

Kashk-o bademjan

45 min Hands-on time
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 2.4
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Walnut Walnut 8.5 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Unsalted butter Unsalted butter 4.2 oz

Method

  1. 1 Cut the eggplant in half lengthwise, then toss with salt for 20 minutes and drain well.
  2. 2 Fry half an eggplant in oil for 5 minutes on each side, making sure it retains its half-fruit shape.
  3. 3 Keeping the fruit in half instead of mashing it is the difference from mashing it into a puree.
  4. 4 Sauté thinly sliced onions for 15 minutes until browned and crispy, then remove from the pan.
  5. 5 Roast dried mint leaves in butter for 30 seconds to make mint butter; roasting for longer will make it bitter butter.
  6. 6 Arrange half a tomato on a plate, then drizzle with kashk, mint butter, and sprinkle with fried onions and crushed walnuts.

With an appliance

  • Air fryer 43 min

    Replace step 2: evenly spray oil on the drained eggplant halves, air fry at 195 degrees for 14 minutes, flip at the 8th minute for a golden brown and tender surface; steps 4 to 6 remain the same: onion, mint butter, and drizzle with kashk.

Start cooking