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Kashk-e bademjan
- Cuisine: Persian
A fermented by product from cheese-making, kashk has a strong flavour, like a liquid fetta cheese and is used extensively in Persian cuisine, mainly in dips like kashk-e bademjan (grilled eggplant and whey dip).
Ingredients
2 tbsp olive oil
4 eggplants, peeled and thinly sliced
1 onion finely chopped
3 cloves garlic finely chopped
2 tbsp dried mint leaves
2 tbsp kashk
1 heaped tsp turmeric
Salt and pepper to taste
Walnuts chopped (as a garnish)
Parsley chopped (as a garnish)
Preparation
Add oil to a non-stick pan – let it get really hot and then fry the eggplant. Leave on absorbent kitchen paper to rest.
Fry onion. Once the onion has become translucent add the turmeric. Put to one side.
Fry garlic and put to one side.
Fry dry mint (not straight on the heat) and put to one side.
In a bowl, mash the eggplant by hand (not in a food processor).
Heat a small amount of oil In a saucepan and add mashed eggplant, salt and pepper.
Then add 2 tablespoon of kashk the fried onion, garlic and mint (reserving a small amount of each for garnish). Combine ingredients together to form a smooth consistency.
To Serve:
Spoon into a shallow dish and on the top add a little more kashk, a bit more fried onion, garlic and mint. Finally sprinkle with chopped walnuts and parsley.
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