Smoky Eggplant Kashk-e Bademjan
Smoky Eggplant Kashk-e Bademjan
Ingredients
For the Eggplant
- 2 eggplants, medium, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/4 cup olive oil
For the Onion and Garlic
- 1 yellow onion, medium, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon dried mint
- 1/2 teaspoon turmeric powder
For the Kashk and Garnish
- 1/2 cup kashk, Persian whey, thinned with 2 tablespoons water
- 1/4 cup walnuts, chopped, toasted
- 1/2 teaspoon dried mint, for garnish
- 1/8 teaspoon saffron threads, bloomed in 1 tablespoon hot water (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Peel the eggplants and cut them into 1/2-inch thick rounds. Sprinkle both sides with kosher salt and let them sit in a colander for 20 minutes to draw out excess moisture.
⏱️ 25 min•🌡️ 400
- 2
Pat the eggplant slices thoroughly dry with paper towels. Brush both sides of the eggplant with olive oil and arrange them in a single layer on a baking sheet.
⏱️ 5 min
- 3
Roast the eggplant for 25-30 minutes, flipping halfway through, until very tender and lightly browned. Remove from the oven and let cool slightly.
⏱️ 30 min
- 4
While the eggplant roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and caramelized, about 10-12 minutes.
⏱️ 12 min
- 5
Add the minced garlic, 1 teaspoon of dried mint, and turmeric powder to the skillet with the onions. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 6
In a large bowl, mash the roasted eggplant with a fork or potato masher until mostly smooth but still with some texture. Stir in the onion and garlic mixture.
⏱️ 5 min
- 7
Transfer the eggplant mixture to a serving dish. Drizzle the thinned kashk generously over the top. Garnish with toasted walnuts, the remaining 1/2 teaspoon of dried mint, and the bloomed saffron (if using). Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Eggplant Kashk-e Bademjan
Ingredients
For the Eggplant
- 2 eggplants, medium, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/4 cup olive oil
For the Onion and Garlic
- 1 yellow onion, medium, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon dried mint
- 1/2 teaspoon turmeric powder
For the Kashk and Garnish
- 1/2 cup kashk, Persian whey, thinned with 2 tablespoons water
- 1/4 cup walnuts, chopped, toasted
- 1/2 teaspoon dried mint, for garnish
- 1/8 teaspoon saffron threads, bloomed in 1 tablespoon hot water (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Peel the eggplants and cut them into 1/2-inch thick rounds. Sprinkle both sides with kosher salt and let them sit in a colander for 20 minutes to draw out excess moisture.
⏱️ 25 min•🌡️ 400 - 2
Pat the eggplant slices thoroughly dry with paper towels. Brush both sides of the eggplant with olive oil and arrange them in a single layer on a baking sheet.
⏱️ 5 min - 3
Roast the eggplant for 25-30 minutes, flipping halfway through, until very tender and lightly browned. Remove from the oven and let cool slightly.
⏱️ 30 min - 4
While the eggplant roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and caramelized, about 10-12 minutes.
⏱️ 12 min - 5
Add the minced garlic, 1 teaspoon of dried mint, and turmeric powder to the skillet with the onions. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 6
In a large bowl, mash the roasted eggplant with a fork or potato masher until mostly smooth but still with some texture. Stir in the onion and garlic mixture.
⏱️ 5 min - 7
Transfer the eggplant mixture to a serving dish. Drizzle the thinned kashk generously over the top. Garnish with toasted walnuts, the remaining 1/2 teaspoon of dried mint, and the bloomed saffron (if using). Serve warm or at room temperature.
⏱️ 5 min