Kashk-e Bademjan

🛒 Ingredients

• Eggplant 188 g · 47 kcal
• Onion 75 g · 30 kcal
• Garlic 5 g · 7 kcal
• Vegetable oil 33 g · 292 kcal
• Kashk 63 g · 53 kcal
• Dried mint 1 g · 2 kcal
• Turmeric 1 g · 3 kcal
• Walnuts, chopped 8 g · 49 kcal

👨‍🍳 Instructions

1. Peel and slice eggplants lengthwise or into rounds, about 1/2 inch thick. Generously salt them and let them sit for 30 minutes to draw out bitterness and moisture; then rinse thoroughly and pat very dry.
2. Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender on both sides; remove and place on paper towels to drain excess oil.
3. In another pan, heat a little oil and sauté one sliced onion until deeply caramelized and golden brown, reserving some for garnish. Add minced garlic and turmeric to the pan with the remaining sautéed onion and cook for another minute until fragrant.
4. Coarsely mash the fried eggplants in a large bowl. Add the sautéed onion and garlic mixture to the mashed eggplant.
5. Stir in the Kashk and a splash of water if needed to achieve a creamy consistency. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 10-15 minutes to allow flavors to meld.
6. For garnish, heat a tablespoon of oil in a small pan, add dried mint, and fry briefly until fragrant (be careful not to burn).
7. Serve Kashk-e Bademjan warm, garnished with extra Kashk, the reserved fried onions, the fried mint oil, and chopped walnuts, typically with warm flatbread.