Iranian Eggplant Dip, Kashkeh Bademjan.
You can cook Iranian Eggplant Dip, Kashkeh Bademjan using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Iranian Eggplant Dip, Kashkeh Bademjan
- It’s 2 of large eggplants, peeled and cubed.
- Prepare 8 tablespoons of kashk, or sour cream if not available.
- It’s 2 of onions, sliced.
- Prepare 1 tablespoon of tomato paste, dissolved in ½ cup water.
- Prepare 2 teaspoons of dried mint.
- You need 2 cloves of garlic, crushed.
- Prepare 6 tablespoons of olive oil.
- It’s of black pepper to taste.
- It’s of turmeric.
- You need of salt to taste.
Iranian Eggplant Dip, Kashkeh Bademjan instructions
- In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute..
- When you start smelling mint, remove mint and oil from heat and set aside..
- Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside..
- In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes..
- When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time..
- When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt..
- To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint..