Kashkeh Bademjan
Kashkeh Bademjan
Ingredients
- 6 mini eggplants
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons dried mint
- 1 teaspoon turmeric
- 1/4 teaspoon salt, or to taste
- 1/4 cup boiling water
- 3/4 cup kashk
- 1/2 cup vegetable oil, for frying, as needed
Instructions
- 1
Wash and peel the eggplants. Cut each eggplant in half or into 3 slices. Place the eggplant slices in a bowl and sprinkle salt generously on all sides. Let them rest for 30 minutes to draw out moisture.
⏱️ 2 min
- 2
After 30 minutes, give the eggplant slices a quick rinse under cold water to remove excess salt, then pat them thoroughly dry with a towel.
⏱️ 3 min
- 3
Heat about 1/4 cup of vegetable oil in a large skillet or pan over medium-high heat. Once hot, sear the eggplant slices in batches until golden brown and tender on each side. Remove the seared eggplants and let them rest on a plate lined with paper towels to absorb excess oil.
⏱️ 15 min
- 4
In a small pot, combine the 3/4 cup kashk and 1/4 cup boiling water. Bring the mixture to a gentle boil over medium heat, stirring constantly for 10 minutes to prevent scorching. Set aside.
⏱️ 12 min
- 5
Using the same pan where the eggplants were fried (add a little more oil if needed), add the thinly sliced onions. Sauté over medium heat, stirring occasionally, until the onions are very caramelized and deeply golden brown, about 10-15 minutes.
⏱️ 15 min
- 6
Add the minced garlic to the caramelized onions and stir for 2-3 more minutes until fragrant.
⏱️ 3 min
- 7
Remove 2 tablespoons of the caramelized onions and garlic mixture from the pan and set aside for garnish.
⏱️ 1 min
- 8
To the remaining onions and garlic in the pan, add 1 tablespoon of dried mint, the 1 teaspoon of turmeric, and the 1/4 teaspoon of salt. Stir well to combine.
⏱️ 2 min
- 9
Place the fried eggplant slices on top of the onion mixture in the pan. Add a few tablespoons of boiling water, cover the pan with a lid, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 10
While the eggplant simmers, heat 1-2 tablespoons of vegetable oil in a separate small pan over medium heat. Add the remaining 3 tablespoons of dried mint and cook for 3 minutes, stirring constantly, until fragrant and slightly crispy. Be careful not to burn the mint. Set aside for garnish.
⏱️ 5 min
- 11
Remove the eggplant mixture from the heat. Using a fork or potato masher, mash everything together in the pan until it forms a coarse purée.
⏱️ 3 min
- 12
To serve, spoon the Kashkeh Bademjan into a serving bowl. Drizzle generously with the heated kashk (from Step 4). Garnish with the reserved caramelized onions and garlic (from Step 7) and the fried mint (from Step 10). Serve warm with fresh bread.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Kashkeh Bademjan
- 6 mini eggplants
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons dried mint
- 1 teaspoon turmeric
- 1/4 teaspoon salt, or to taste
- 1/4 cup boiling water
- 3/4 cup kashk
- 1/2 cup vegetable oil, for frying, as needed
Instructions
- 1
Wash and peel the eggplants. Cut each eggplant in half or into 3 slices. Place the eggplant slices in a bowl and sprinkle salt generously on all sides. Let them rest for 30 minutes to draw out moisture.
⏱️ 2 min - 2
After 30 minutes, give the eggplant slices a quick rinse under cold water to remove excess salt, then pat them thoroughly dry with a towel.
⏱️ 3 min - 3
Heat about 1/4 cup of vegetable oil in a large skillet or pan over medium-high heat. Once hot, sear the eggplant slices in batches until golden brown and tender on each side. Remove the seared eggplants and let them rest on a plate lined with paper towels to absorb excess oil.
⏱️ 15 min - 4
In a small pot, combine the 3/4 cup kashk and 1/4 cup boiling water. Bring the mixture to a gentle boil over medium heat, stirring constantly for 10 minutes to prevent scorching. Set aside.
⏱️ 12 min - 5
Using the same pan where the eggplants were fried (add a little more oil if needed), add the thinly sliced onions. Sauté over medium heat, stirring occasionally, until the onions are very caramelized and deeply golden brown, about 10-15 minutes.
⏱️ 15 min - 6
Add the minced garlic to the caramelized onions and stir for 2-3 more minutes until fragrant.
⏱️ 3 min - 7
Remove 2 tablespoons of the caramelized onions and garlic mixture from the pan and set aside for garnish.
⏱️ 1 min - 8
To the remaining onions and garlic in the pan, add 1 tablespoon of dried mint, the 1 teaspoon of turmeric, and the 1/4 teaspoon of salt. Stir well to combine.
⏱️ 2 min - 9
Place the fried eggplant slices on top of the onion mixture in the pan. Add a few tablespoons of boiling water, cover the pan with a lid, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 10
While the eggplant simmers, heat 1-2 tablespoons of vegetable oil in a separate small pan over medium heat. Add the remaining 3 tablespoons of dried mint and cook for 3 minutes, stirring constantly, until fragrant and slightly crispy. Be careful not to burn the mint. Set aside for garnish.
⏱️ 5 min - 11
Remove the eggplant mixture from the heat. Using a fork or potato masher, mash everything together in the pan until it forms a coarse purée.
⏱️ 3 min - 12
To serve, spoon the Kashkeh Bademjan into a serving bowl. Drizzle generously with the heated kashk (from Step 4). Garnish with the reserved caramelized onions and garlic (from Step 7) and the fried mint (from Step 10). Serve warm with fresh bread.
⏱️ 4 min