Kashk-e Bademjan

کشک بادمجان · Kashk-e Bādemjān

Ingredients10

• eggplants800 g
• onion2
• garlic4 cloves
• kashk (fermented whey)150 g
• vegetable oil80 ml
• dried mint1 tbsp
• turmeric1 tsp
• walnuts30 g
• salt1 tsp
• water100 ml

Method

1. Peel the eggplants in stripes, slice them lengthwise, salt them, and leave them to draw out moisture for 20 minutes, then pat dry.
2. Fry the eggplant slices in oil until golden and soft, then set aside.
3. In the same pan, fry thinly sliced onions until deep golden, then add sliced garlic and turmeric and cook for 1 minute.
4. Add the fried eggplant, a splash of water, and salt, and simmer until the eggplant breaks down into a thick mash.
5. Stir in most of the kashk and warm through until creamy; loosen with a little water if needed.
6. Fry the dried mint briefly in a spoon of hot oil until fragrant.
7. Spread the eggplant on a plate, swirl the remaining kashk on top, and finish with mint oil and crushed walnuts.