Kashk-e Bademjan is one of the most popular Iranian dishes. The combination of fried eggplant, crispy fried onions, and the aroma of dried mint along with kashk (liquid whey) creates an incredibly delicious meal. In this recipe, we will teach you all the secrets to making a delicious and authentic Kashk-e Bademjan.
Ingredients Needed
Ingredient | Amount Needed
Sweet slender eggplants | 2 kg
Traditional or pasteurized Kashk | 5 tablespoons or more (to your taste)
Large onions | 2
Garlic cloves | 2
Dried mint | 2 tablespoons
Salt, turmeric, and black pepper | As needed
Vegetable oil | As needed for frying
Step-by-Step Instructions for Kashk-e Bademjan
Step 1: Preparing the Eggplants
Peel the eggplants and cut them into desired sizes. Arrange them on a tray and sprinkle some salt over them. Leave them aside for 20 to 30 minutes. Tilt the tray slightly so that the bitter juice of the eggplants drains out over time. Then, squeeze the eggplants with your hands to remove excess water and dry them with a clean towel. (This helps the eggplants absorb less oil).
Step 2: Frying the Eggplants
Pour some oil into a suitable pan and let it heat up. Fry the eggplants over medium heat until both sides are completely golden and cooked through. Then, place the fried eggplants on a plate and tilt the plate slightly so that excess oil drains out. You can then use the drained oil at the bottom of the plate to fry the remaining eggplants.
Step 3: Preparing Fried Onions, Garlic, and Mint
Fried Onions: Slice the onions finely and fry them in oil until soft and golden.
Fried Garlic: Grate or chop the garlic cloves and add them to the onions along with a little turmeric, then saute. (Do not fry the garlic too much as it will turn bitter).
Fried Mint: Add crushed dried mint to your fried onions and garlic. Saute for about 10 seconds and immediately turn off the heat (dried mint burns very quickly).
Step 4: Mashing and Mixing the Ingredients
Add the fried eggplants to the pan with the fried onions. Now, mash them completely using a potato masher. (For decoration, you can set aside a small portion of the fried onions and mint before adding the eggplants).
Step 5: Adding Kashk
If the kashk is thick, dilute it with a little boiling water, then add it to the eggplants. Stir the ingredients well.
Step 6: Garnishing and Serving
Transfer the prepared Kashk-e Bademjan to a serving dish. Garnish the top beautifully with the remaining fried onions, garlic, mint, and a bit of kashk. If you like, you can also add ground walnuts to the ingredients along with the mint. Now, serving this alongside Sangak or Barbari bread is pure delight. Enjoy your meal!
