Grilled eggplant and cheese dip recipe (kashk-e bademjan)
- Cuisine: Persian
- Prep Time: 15 min(s)
- Cook Time: 15 min(s)
In Persian households this is made every morning ready for lunch – the sound of the chopping of walnuts and parsley for the topping echoes throughout Persian neighbourhoods. The salty kashk cheese is a fermented by-product from cheese making and is available from Middle Eastern grocery stores. With its strong flavour it resembles a liquid fetta cheese and is lovely mixed with the golden eggplant and dried mint.
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
PreparationLevel 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.
If you enjoyed this Grilled eggplant and cheese dip recipe (kashk-e bademjan) then browse more Persian recipes, appetiser recipes, side dish recipes and our most popular hainanese chicken rice recipe.
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