Grilled eggplant and cheese dip (kashk-e bademjan)
4 eggplants, peeled and finely sliced
1 onion, finely chopped
1 heaped tsp turmeric
3 ~garlic cloves, finely chopped
2 tbsp dried mint
2 tbsp kashk
salt and pepper
chopped flat-leaf parsley
Level of difficulty: easy
Put the eggplant in a bowl and mash.
Heat a little more oil in a saucepan and add the eggplant, kashk, most of the onion, garlic and mint (reserve some of each for garnish), and salt and pepper. Warm the ingredients through and combine. Spoon into a serving bowl and top with the remaining onion, garlic and mint. Sprinkle with walnuts and parsley and serve warm.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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