“Kashk-é bâdemjân” is a typical and famous Persian dish. It’s a sort of dip with eggplant, walnut and yogurt.
Kashk means yogurt whey, it’s a dairy product made of drained yogurt which has a salty and tangy flavor. You can find it either dry & solid or liquid, in persian or oriental groceries.
Bademjan simply means eggplant in persian !
Noush-é djân 🙂
Persian eggplant & walnut dip (kashk-é bâdemjân)
- 3 big eggplants
- 1 yellow onion
- 4 garlic cloves
- 1 handful of walnuts
- 1 tsp turmeric
- 1 to 2 tbsp dried or fresh minced mint
- 1 pinch salt
- 1 pinch pepper
- 150 ml Kashk or labneh or alternatively sour cream or Greek yogurt
- Rinse the eggplants and remove their skin.
- Cut them lengthwise into 4 or 6 according to their size.
- Fry them in a hot frying pan with a little olive oil stiring them and turning them until they are golden brown.
- Then remove them and dry them on a rack covered with paper towels.
- Finely chop the onion and garlic and brown them in the pan.
- Then add the eggplant strips cut into small pieces. Sprinkle with turmeric, mint, salt and pepper.
- Fry and stir for a minute, then cover with water and cook with a lid on low heat for about 15 minutes. Check that the eggplants are well cooked.
- Remove the pan from the heat.
- Put the mixture in a blender. Add the Kashk (or its substitute) and the nuts. Blend gently so that the mixture remains consistent and does not become too liquid.
- Pour into a bowl, and sprinkle a few walnut kernels and some fresh mint on top.
- Enjoy hot or warm (or even cold!) as an aperitif, serve it with a dish, or as a base for a mixed salad or sandwich.