Iranian Eggplant Dish Kashk E Bademjan
Dive into the rich, aromatic flavors of Kashk-e-Bademjan, a beloved Iranian eggplant dish that’s as comforting as it is exquisite. This vegetarian recipe showcases tender fried eggplants mashed with golden caramelized onions, garlic, earthy turmeric, and tangy liquid kashk, a traditional fermented whey that adds a luscious, creamy depth. Topped with crispy fried mint, crunchy walnuts, and a drizzle of additional kashk, this dish strikes a harmonious balance between savory, tangy, and nutty flavors. Ideal as an appetizer or side dish, Kashk-e-Bademjan pairs beautifully with warm flatbread or as part of a Persian-inspired feast. Whether you're new to Persian cuisine or a devoted fan, this recipe will transport your taste buds straight to the heart of Iran.
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Recipe Information
Ingredients
- 4 medium Eggplants
- 1 large Onion
- 3 medium Garlic cloves
- 0.25 cup Walnuts
- 0.33 cup Liquid Kashk (fermented whey)
- 2 tablespoons Dried mint
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 0.25 cup Water
Instructions
Peel the eggplants and slice them lengthwise into 1/4-inch thick pieces. Sprinkle generously with salt and let sit for 20 minutes to draw out the bitterness. Rinse and pat dry with paper towels.
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Fry the sliced eggplants in batches until golden and tender on both sides. Remove and set aside on a plate lined with paper towels.
In the same skillet, add 2 tablespoons of oil and sauté the chopped onion until golden brown. Add turmeric, stir, and cook for 1 minute. Then add minced garlic and cook for another 30 seconds.
Add the fried eggplants back to the skillet. Mash them gently with the back of a spoon to create a chunky mixture.
Add 1/4 cup of water and stir. Cover the skillet, reduce the heat to low, and let the mixture simmer for 10 minutes.
While the eggplant simmers, heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add dried mint and fry briefly, stirring constantly, for about 30 seconds. Remove from heat to prevent burning and set aside.
After 10 minutes, add the liquid kashk to the eggplant mixture. Stir well and cook for another 5 minutes to allow the flavors to meld. Adjust salt and pepper to taste.
Transfer the Kashk-e-Bademjan to a serving dish. Garnish with fried mint, chopped walnuts, and a drizzle of kashk.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
