Kashk-e Bademjan
“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


Serves 2


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
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