Kashk E Bademjan Iranian Egglplant Dip Recipes
KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP
This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!
Provided by Barbell Bunny
Categories Vegetable
Time 50m
Yield 1 dip appetizer, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel eggplants. Cut the eggplants in lengthwise slices.
- Dry eggplants with a paper towel and sprinkle them with salt.
- In a pan, heat oil and fry the onions until it starts to brown.
- Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
- Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
- Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
- Mash the contents in the pan with a fork.
- Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
- Season to taste with salt and Kashk.
- Garnish with Kashk, the remainder of the onions and garlic, and mint.
- Serve with naan lavash, taftoon, pita bread, or pita chips.
- :::::Alternative Eggplant Cooking:::::.
- Line a baking sheet with foil and spray with cooking spray.
- Lay the sliced eggplant on the foil and spray each side with the cooking spray.
- Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.
IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN
Make and share this Iranian Eggplant Dish - Kashk-E-Bademjan recipe from Food.com.
Provided by One Little Deer
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
- Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
- Baste in olive oil on both sides.
- Lay these in an oven proof dish. Cook until golden brown.
- Chop the onion and garlic cloves, and fry in a pan with olive oil.
- Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
- Add sour cream, simmer for fifteen minutes. Place in serving dish.
- In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.
Nutrition Facts : Calories 256.1, Fat 19.7, SaturatedFat 5.3, Cholesterol 14.9, Sodium 30.4, Carbohydrate 20, Fiber 9.8, Sugar 8.6, Protein 3.9
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- First peel the eggplants and cut them in half. Sprinkle the eggplants with salt. This will make the extra water (juice) of the eggplants emerge out of it. Because of this juice the eggplants might taste bitter. So it’s a good idea to wash and dry them.
- Use some oil to fry the eggplants. Using a lower flame of gas burner, will help the eggplants be cooked completely.
- Now, put the eggplants in a bowl. Use a masher to mash them. The texture of the eggplants must remain, so neither mash them strongly, nor use an electric masher.
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- Season eggplant slices evenly with 1 tablespoon salt, and let stand, allowing excess water to drain, at least 30 minutes or up to 1 hour. Pat slices dry with paper towels. Heat 1/2 cup vegetable oil in a large skillet over medium. Working in batches if necessary, add eggplant slices to skillet, and cook until golden brown on both sides and very soft, about 10 minutes per side. Remove eggplant slices from skillet, and transfer to a plate lined with a single layer of paper towels to absorb excess oil. Transfer cooked eggplant slices to a bowl; mash with a fork until mostly smooth.
- Heat remaining 1 tablespoon vegetable oil in a smaller skillet over medium. Add onion, and cook, stirring occasionally, until lightly browned (do not caramelize), 8 to 10 minutes. Add garlic, and cook, stirring often, until garlic is fragrant, about 2 minutes. Add turmeric, and reduce heat to low; cook, stirring constantly, until onion mixture is coated with turmeric, about 30 seconds. Add mashed eggplant to onion mixture, and stir to mix thoroughly. Add 2 cups kashk to eggplant mixture, and stir until well combined. Add remaining 1/2 teaspoon salt. Cook eggplant mixture over low, stirring often, until mixture just begins to simmer, about 5 minutes. Remove from heat, and transfer mixture to a serving dish.
- Combine 1 teaspoon hot water and remaining 2 tablespoons kashk in a small bowl, stirring well to dilute slightly; set aside. Stir together saffron and remaining 1 teaspoon hot water in a separate bowl until well combined; set aside.
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- Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.
- Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.
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- Cut the large egg-plant in half and then quarters lengthwise and place over a baking tray. Sprinkle 1 tsp of salt over the egg plant along with pepper powder and a pinch of red cayenne pepper
- Drizzle with a little olive oil and let the eggplant roast for 30 minutes (Alternatively, you can also roast the eggplant over a hot skillet for about 15 minutes until well charred)
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- After washing the eggplants, peel them and cut them from their height. Wash them again, pour salt on them and wait for 20 minutes so they do not taste bitter anymore. Then, wash them and dry them with a clean cloth. After that, fry the eggplants in some oil on a gentle heat.
- For a Nana Dagh (fried mint) with a smooth texture, you can soak the powdered mint in water for a few minutes, strain them, and stir-fry them on a gentle heat for a few moments.
- Chop the onions and stir-fry them until they are almost lovely and golden. Just before the onions are ready, add the grated garlic and stir them together. Add some salt and turmeric as well. Remember that over stir-frying the garlic will change its taste and make it bitter.
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- Preheat the oven to 400°F. Place eggplants on a foil-lined sheet pan and roast, flipping over occasionally, until skin is blistered in spots, and the flesh is fork tender, about 45 minutes to an hour depending on the size of the eggplants. Remove from the oven and let cool slightly. Peel off the skin and remove the stem. Place the flesh of the eggplants into a bowl and mash with a potato masher until smooth. Set aside.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, season with salt, and stir occasionally until softened and caramelized. Lower the heat to medium-low if necessary. This can take anywhere from 40 to 60 minutes. Remove 2 tablespoons of caramelized onions for garnish, and set aside.
- To the pot of caramelized onions, add the garlic and dried mint and stir to combine. Then add in the mashed eggplant, turmeric, and saffon/water mixture. Cook for about 5 minutes until the eggplant is heated through, and the flavors have combined. Add the kashk, yogurt, or sour cream, mix thoroughly, and then season to taste with salt and pepper.
KASHK BADEMJAN | PERSIAN EGGPLANT DIP RECIPE - OVEN HUG
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- Bake whole eggplants on a baking sheet for 30 to 40 minutes (depending on the variety - see recipe notes), flipping them over every 10 minutes. Let cool once finished.
- Slice one whole onion and saute it in olive oil for 2 to 3 minutes. Add garlic to cooking onions and saute for 2 to 3 more minutes.
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- Peel the aubergines and cut them lengthwise into 2cm / 0.8″ thick slices. Salt them generously and leave them for 30 minutes, so some of the moisture comes out of them. This will speed up the frying process because the high water content of the aubergines will already be reduced.
- In the meantime peel and cut the onions. Cut them in half and then slice them. Some people like to finely chop them but I prefer the texture of sliced onions in Kashk-e Bademjan.
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- Using two forks, shred the eggplant, garlic and onion mixture. Add the natural yogurt and mix until fully incorporated. Add salt and pepper to taste.
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