Kashk-e Bademjan

Name: Kashk-e Bademjan
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 500g aubergine; 3tbsp kashk (alternatively Greek yoghurt); 4 small onions; 1tsp turmeric powder; 1tsp white pepper; 1tbsp dried mint; 5 garlic cloves; 2tbsp water; 2tbsp crushed walnuts; Salt to taste

40m

Time

Price

Easy

Difficulty

“One of the most popular and classic Iranian starter dishes, but it’s so good it could be a main course. Similar to the Middle-Eastern Baba Ganoush”

— Ara

Method

Step 1

Pre-heat the oven at 180°C. Poke some holes in the aubergine, drizzle with olive oil and roast in the oven for about 20 mins

Step 2

Place the roasted aubergine in a dish or on a plate, and leave covered for 30 mins. Peel gently once cooled down and chop/mash together

Step 3

Thinly slice the onions, and sautée on a medium-high heat in some olive oil until softened. Then lower the heat, covering with a lid and cook for a further 20 mins until the onions are caramelised (saving a small amount for garnish)

Step 4

Add the turmeric, white pepper, dried mint, garlic cloves, and aubergine to the pan on a low heat. Add the kashk and a splash of water to loosen the mixture, followed by the crushed walnuts

Step 5

Serve on a plate, and decorate with some more caramelised onions and crushed walnuts. Can be enjoyed as either a hot or cold side dish / starter with some lavash, sangak or other flat bread