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Name: Kashk-e Bademjan
Total time: 1 h
Yield: Serves 4
Cuisine: Iran
Ingredients: 800 g eggplants; 2 onion; 4 cloves garlic; 150 g kashk (fermented whey); 80 ml vegetable oil; 1 tbsp dried mint; 1 tsp turmeric; 30 g walnuts; 1 tsp salt; 100 ml water

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Iran1 hServes 4déjà cuisiné

Kashk-e Bademjan

کشک بادمجان · Kashk-e Bādemjān

Ingrédients10

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

légumelaitier et œufautreépice et sauce

Préparation

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