Kashk E Bademjan Iranian Egglplant Dip Recipes

KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)

Steps:

• Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.
• Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.
• Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.
• Add in the garlic and give it a nice stir.
• Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through.
• Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.
• Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.
• Serve warm with pita, lavash or naan bread.

IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN

Steps:

• Preheat oven to 325 degrees.
• Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
• Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
• Baste in olive oil on both sides.
• Lay these in an oven proof dish. Cook until golden brown.
• Chop the onion and garlic cloves, and fry in a pan with olive oil.
• Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
• Add sour cream, simmer for fifteen minutes. Place in serving dish.
• In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP

Steps:

• Wash and peel eggplants. Cut the eggplants in lengthwise slices.
• Dry eggplants with a paper towel and sprinkle them with salt.
• In a pan, heat oil and fry the onions until it starts to brown.
• Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
• Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
• Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
• Mash the contents in the pan with a fork.
• Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
• Season to taste with salt and Kashk.
• Garnish with Kashk, the remainder of the onions and garlic, and mint.
• Serve with naan lavash, taftoon, pita bread, or pita chips.
• :::::Alternative Eggplant Cooking:::::.
• Line a baking sheet with foil and spray with cooking spray.
• Lay the sliced eggplant on the foil and spray each side with the cooking spray.
• Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.