Kashk O Badenjam Or Kashk E Baadenjaam 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.

KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)

Steps:

• Peel eggplants and slice length-wise to a thickness of 1 cm.
• Add salt and pepper and fry eggplant on both sides on medium heat until golden.
• Add half a cup of hot water to tomato paste and mix well.
• Add to eggplants and cook over medium heat for about 4-5 minutes.
• Peel onions and slice thinly.
• Fry in oil until golden.
• Also fry dried mint in oil for a few minutes.
• Alternatively, fresh mint can be used.
• If so, wash and finely chop mint, then fry in oil.
• Pour kashk evenly over eggplants, follow with onions and mint.
• Mash ingredients together with a fork, then serve.