Kashke-e Bademjan is the quintessential Persian dish. If you haven't tasted it yet, try it. You'll be surprised how tasty this combination of eggplants, whey (kashk), caramelized onion and garlic can be. So simple and yet so tasty. This is also a perfect dish for those that say Persian cooking is too time consuming.

 

Ingredients:

 

2 large eggplants

2 large onions, peeled, finely sliced

7 garlic cloves, peeled and finely chopped

2 tablespoons dried mint

1/2 teaspoon turmeric

1/2 teaspoon ground saffron dissolved in 3 tablespoons hot water

Salt and pepper to taste

1/3 cup oil, use olive oil for this dish

1 cup kashk (whey)

 

 

 Method:

 

With a knife make some cuts in the eggplants to let the steam out  before putting them in the oven. 

 Place the eggplants in a 350 degrees Fahrenheit preheated oven. Cook for 30 minutes. Remove from the oven and set aside to cool. 

Then remove the skin, squeeze out the bitterness, and chop up the eggplants into small pieces.

In a skillet heat oil and saute onions until they become golden brown, add turmeric and stir. Add the garlic and mint, saute for an additional 5 minutes. Set some of it aside for garnish.

To the skillet add the eggplants, saffron, salt, and pepper. Cook for 15 minutes. 

Pour the kashk ( liquid whey ) over the eggplants and mix well. Keep the skillet on low heat for about 2-3 minutes for the flavors to come together and for the mixture to blend well. 

Adjust the seasoning and serve on a platter, pour extra kashk on the dish if you prefer. 

Garnish with fried garlic, onion, and mint mixture that you had set aside. 

Serve with warm bread.

 

Enjoy!

 

 

 

Recipe and photo by: Azita