Kashke Bademjan Recipe

Let’s enjoy today the recipe from the heart of Persian cuisine: Kashke Bademjan Recipe. It’s truly a vegetarian delight where the eggplant and kashk make it the core ingredient of this dish; it makes for a simple dip that tantalizes your taste buds. This easy-to-make dish is ideal for any event and is guaranteed to make it a favorite with all your loved ones.

Kashke Bademjan Recipe

Ingredients for four servings

• 4 large eggplants
• 4 cloves of garlic
• 2 medium onions
• 4 tablespoons of kashk (yogurt whey)
• 2 tablespoons of walnuts
• 2 tablespoons of dried mint
• 1 teaspoon of salt
• ½ teaspoon of black pepper

Step 1: Preparing and Salting the Eggplants

First, take the eggplant and peel it, as most times, the skin turns out to be very bitter. The eggplant should then be cut into round or strip slices of equal medium thickness, depending on the preference that time, and be allowed to lie on a tray. Generously sprinkle salt all over the pieces of eggplant. In fact, salt does much more than just seasoning the eggplants; it actually helps to draw out moisture containing bitterness and hence ensures the eggplants will absorb less oil when frying, thus making your dish lighter and more enjoyable. Let the salted eggplant slices sit for about 20 minutes, giving them time to sweat out their moisture.

Step 2: Rinsing and Drying the Eggplants

Then, after a while, rinse the eggplants under cold running water, removing excess salt and bitterness that may be found because they would have secreted moistures. This is very important in trying to get the balance of the flavors right for the preparation. After rinsing, the slices are put in a colander and pressed gently to have water drained off. This is done not only to help cut down on oil absorption during frying but also in the spirit of getting a more concentrated eggplant flavor.

Step 3: Frying the Eggplants

Place about 2 to 3 tablespoons of your favorite cooking oil in a large pan, then set on medium fire. When the oil is hot enough, drop in the eggplant slices in bunches, turning them on both sides until they turn golden brown and are tender. The key is to obtain that soft interior with just a bit of a crunchy edge; you have an excellent texture to your dip. Drain the fried eggplants after by transferring them onto a plate layered with paper towels to soak up excess oil.

Step 4: Sautéing Onions

In the same pan used for cooking the eggplant and flavored with it, if necessary, add a little more oil and put the chopped onions. Cook and stir the onions until golden. The caramelization is key: it brings sweetness that will stand in beautiful contrast to the tang of kashk and creaminess of the eggplant.

Step 5: Adding Garlic

Once the onions are nicely caramelized, add the finely chopped garlic to the pan. Because the garlic burns very easily, don’t scorch it with excessively high heat and stir constantly. Sauté the garlic for just about 1 minute, until the garlic is fragrant but not brown. This infuses the oil and onions with a rich garlic flavor that is key to the dish’s overall taste profile.

Step 6: Creating the Eggplant Puree

Transfer the fried eggplant slices to a food processor or use a hand blender directly in a bowl to puree the eggplants. The consistency should be smooth as you bring the vegetable mixture together. A few small pieces here and there should not make a difference. In fact, it may add to the texture, so do not fret about it being too uniform. This mixture will form the creamy base of your dip.

Step 7: Mixing the Puree with Onions and Garlic

Return the eggplant puree to the pan of golden onions and aromatic garlic, stirring to bring everything together. And here is where the eggplant marries the sweet and savory goodness of the onion and garlic to bring your dish together. Step 8: Seasoning the Mixture

Step 8: Seasoning the Mixture

It’s now time to season your mixture with salt, black pepper, and a dash of turmeric. The turmeric lends a light earthiness and beautiful golden color to the dish, though its anti-inflammatory properties make it a bit healthier. Cook, stirring constantly, until the mixture thickens slightly and the flavors have blended, 5 to 7 minutes.

Step 9: Incorporating Kashk and Walnuts

Stir in the chopped walnuts for a bit of texture and a nutty flavor, followed by the kashk. The true signature to this dish is the kashk, or yogurt whey, with a special tang and creaminess. It’s also really thick, but feel free to thin it with a little hot water until it’s about the consistency of a creamy dip. Let the mixture simmer gently, allowing the flavors to infuse and the texture to become perfectly dippable.

Step 10: Final Touches and Garnishes

Lightly fry the dried mint in a little oil with a small skillet to sweat it and develop its flavors; then mix with your eggplant dip. It cuts through the richness of the dish, which gives a refreshing note. Once the dip has thickened to your preference and separates a little oil on the surface, it’s ready to be plated. Transfer your kashke bademjan to a serving dish, smoothing the top with a spoon. Once this aromatic dip is ready for serving, garnish liberally with more fried mint and golden brown-fried onions, a few dollops of kashk if you like, and last but not least, some fried garlic to prefer an extra punch of flavor. Accompany this dish with warmed, crusty bread that your diners will be able to tear pieces from and dip into the food to savor its rich, complex flavors.

Recipe Summary

To prepare Kashke Bademjan, start by peeling and slicing eggplants, then salt them to remove bitterness. Rinse and dry the eggplants, then fry them in the oil until golden. In the same frying pan, sauté the onions and garlic; puree the eggplants and then mix with sautéed mixture. Season with salt, black pepper, and turmeric. Add chopped walnuts and kashk to the creamed mixture, adding water when the mixture is tending to thicken more, and finish it with a spoon of fried mint. Serve the rich and creamy dip with an extra garnish of more mint, onions, and kashk along with some warm bread for the full enjoyment.