Kashk-e-Bademjan

Kashk-e-Bademjan is one of the most famous appetizers in persian cuisine which is a dish featuring eggplants and curd (whey sauce). If you walk into a persian restaurant, you can always find it on the menu and rightfully so, because it's delicious. There are several different ways of making Kashk-e-bademjan and here I have one of those methods for you. 

Kashke-bademjoon Recipe

Ingredients:

• 5 medium eggplants
• 1 medium onion
• 1 large onion
• 3 garlic cloves
• 2 tablespoons dry mint
• 1/3 cups oil ( add more if needed )
• 1 cup curd
• 2 cups water
• 1 teaspoon turmeric
• salt (if needed / to taste)
• Pinch of pepper

Directions:

1. Peel and slice the eggplants
2. Salt both sides of the eggplants and set them aside for 15 minutes
3. Chop the medium onion and the garlic cloves
4. After 15 minutes wash the salt off the eggplants
5. Squeeze the water out of the eggplants with a cloth or paper towel
6. Heat 1/3 cup oil in a nonstick pan on medium low
7. Add the eggplants and fry until they're golden brown on both sides
8. In another pan sauté onion with turmeric, and pepper until soft
9. Then add garlic and stir for a few seconds
10. Put the onion-garlic and the Fried eggplants and 1 teaspoon dry mint in a pot 
11. Add 2 cups water, cover with lid and bring it to boil
12. Lower the heat and cook food 20-30 minutes; stir occasionally to help mash the eggplants         
13. Slice the large onion
14. Heat 1/4 cup oil in a non stick pan
15. Add the onions until golden brown
16. Add the remaining dry mint to the onions and give it a quick stir and turn off the heat ( make sure to be quick because mint tends to burn quickly )                                                                                               
17. After the eggplants are cooked (and the water has evaporated), it's time to add the curd. If you have a pasteurized curd, add 3/4 cup to the eggplants and mix together with the eggplants (taste and add salt if needed)
18. Add 1/2 of the onion and dry mint which you've prepared and mix it in.
19. Let it sit aside for 10 minutes before serving.
20. Place the eggplant onto the dish (for serving), add more curd if desired on top and place the sliced onion and dry mint on top 
21. Serve and enjoy

* Fry some eggplant skins to make them crispy and use them as garnish in your dish. It elevates the look of the dish.

* Some curds require to be boiled for 20-25 minutes before use whereas some don't... Read and follow the instructions if available on the label.

* If you can't find curd in your grocery store, try looking in a Persian supermarket 

I hope you've enjoyed this recipe and give it a try. If you do, I would love to hear how you liked it. 

x

Chehr